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Tumba sits at the head of a long valley surrounded by lush fields of tea tucked into the vale and patchwork crops, including coffee, rising up the sides of the mountains. I stayed at a nearby tea plantation with rooms to rent last year, and watching the cool fog rolling in each afternoon, and out each morning, it became even more clear how the quality is so high here. Venuste employs a strategy of rewarding quality and investing in people to continually motivate and enable sustainability in the growers he works with. As a former school teacher, his roots run deep in the community of Tumba, and the dedication he has towards his neighbors and friends is evident in this cup quality.
Tumba’s “double washed” process highlights some of the brightest and juiciest flavors we’ve tasted from a Rwandan coffee. Red licorice and dried cherry are complemented with elegant black tea and subtle cocoa notes.
We taste notes of Red Licorice, Dried Cherry, Elegant Black Tea, and Subtle Cocoa.
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Slightly Finer
Bloom: 1:2 for 30s
Total Brew: 3:05
TDS: 1.4
Extraction: 20.8%We recommend a continuous pour for a more tealike and juicy profile.
Well-dialed cups of Calagual are dynamic in experience, a lovely combination of process and terroir. Grown in Santa Rosa, Guatemala, this anaerobic natural pache opens with a soft and bright apricot and raspberry yoghurt, reflecting its process, and finishes with a vanilla and cashew-like sweetness and texture. There is clarity to the flavor profile, while carrying a velvety texture and slightly thicker mouthfeel.
A well-dialed La Maravilla La Cumbre is a great example of what we look for in our Orange label series. It’s remarkably chocolatey, with the creamy sweetness and richness of a good cup of hot chocolate. Perceived acidity is relatively low, and the cup leans on flavors of vanilla, caramel, and dried dates. Milk chocolate lingers on the palate, giving the coffee a long, pleasant finish. Sweet and full-bodied, it works as an everyday coffee on either pour over or espresso.
For a natural processed coffee, well-dialed cups of San Joaquin are quite chocolatey. And much like our other El Salvador offerings, this coffee is very sweet and has a nice creamy texture. You can expect a lot of candy bar flavors like milk chocolate, caramel, and vanilla. There’s also an underlying red fruit characteristic that adds complexity to the cup. Pay special attention to subtle notes of cherry and red apple when dialing. On the finish, you’ll find some cola, maple syrup, and pecan-like notes.
