Rwanda Natural

On the outskirts of the beautiful town of Mukoto, at an altitude of 1,776 meters above sea level, the Tumba washing station has been operating diligently since 2008. This small place, only 1.2 hectares, has become a real community center, where 12 full-time employees help with the special processing of the delicious coffee, and up to 95 seasonal workers join them during the harvest season.

The heart of Tumba is made up of local smallholder farmers. In the 2022 season, approximately 1,650 farmers brought in their freshly harvested coffee cherries, resulting in a total of 290,000 kilograms of cherries processed! These cherries are carefully sorted and floated to select only the best and sweetest pieces. After sorting, they are even inspected on pre-drying tables before moving on to the next step.

The secret to the process is the use of fantastic, raised drying beds, designed in a classic African style. These help to ensure that air circulates around the drying cherries, ensuring that the drying is always even and perfect. The cherries are constantly turned to prevent spoilage or mold. After the cherries have dried for 25-30 days, they are separated from their outer skins, revealing the raw green coffee beans. They are then carefully stored to preserve their quality during processing.

Tumba’s owner, Jean-Paul Ndoli, a former teacher, transformed his classroom into this small coffee corner through his love of coffee. His father’s traditions inspire him to do good for his community. Jean-Paul’s attention to detail, honed as a teacher, helps make Tumba a true gem worth visiting. Tumba’s coffees consistently stand out in the market and are truly a special experience! While sipping your coffee, you can feel the community and love in every bite.