The Tumba washing station, located at 1,776 meters in the Rulindo district of Rwanda, has been operating since 2008 and involves around 1,650 farmers each year, who deliver 290,000 kg of coffee cherries. The processing method uses raised drying beds to ensure even drying, with a drying period of 25–30 days before the removal of the husks and optimal storage of the green beans. Venuste, a former teacher and the owner of the station, has carried on the family tradition with meticulous attention to quality, making Tumba a benchmark for Rwandan coffee. Tumba coffee is known for its sweet profile, with a soft and velvety body. Red fruit notes take center stage, with hints of cherry, strawberry, and a subtle touch of currant, adding freshness and vibrancy. A touch of sweetness balanced by a bright acidity makes every sip pleasant and harmonious.
