Rwanda is blessed with ideal cofee growing conditions that include high altitude, regular rainfall,volcanic soils with good organic structure and an abundance of the Bourbon cofee variety. The vast majority of Rwandan cofee is produced by smallholders of which there are thought to be around half a million, they often have no more than just one hectare per family. Cofee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills – or washing stations as they are known locally. Flowering takes place between September and October and the harvest runs from March to July, with shipments starting in late May, early June.
Tumba coffee washing station is located in the northern province of Rwanda, a region known for producing some of the finest coffee in the country. Tumba was established in 2007 by 3 private investors, and is now owned by Venuste Mugiraneza, the only founding member who is a local inhabitant. A former teacher, Venuste is very passionate about coffee and has developed his expertise over the past 10 years. As a local resident he is also aware of many hurdles coffee farmers can face, so he has been investing in farmer extension services. He works tirelessly to keep the station in a good condition to continue to deliver perfect quality and support the farmers he works with.
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We source speciality grade coffee which is full traceable and ethically sourced. Read more about our ethics.
TIPS: All our coffee beans are roasted fresh and are best consumed within 6 weeks of roast date. Always reseal in our airtight bag and store at ambient temperature.