For our coffee lovers, the backstory of how this coffee came to be was Tumba Station used to be a private processing wet mill that had 2 owners with very different ideas of quality and how to run a mill. Fast forward 5 years, and we found ourselves purchasing Tumba for the first time under a different light. A local teacher in the Tumba area for which the mill is named, had taken over all aspects, and the coffee was consistent in every cup ... and amazingly good! Venustre Mugraneza, the teacher, is esteemed in the local community and has been systematically improving the mill. The best coffee cherries (those that make up this lot) are dried in a special area of raised beds and receive focused handpicking by the farmers. Tumba is situated at 1825 meters in the Rulindo district.
The dry fragrance has an orange spice smell, laced with raw sugary sweetness, and a clove accent. A deep sweetness blossoms in the wet aroma and comes off like a mix of sugars browning in a pan, along with a lovely citrus smell. While the fragrance and aroma have delicate aspects to them, the brewed coffee is much more substantial. The sweetness is marked by more of the torched sugar and fruited with accents of red raisin, bergamot citrus and tamarind hard candy (OK, tamarind is technically a legume, I think). If you're pulling this one for espresso it gives a chocolate-laden, mouthfeel reminiscent of soy milk, and fruit/spice flavor note that reminds us of Dr. Pepper.