Located at an altitude of 1,776 metres in the Rulindo region of northern Rwanda, Tumba station is just outside the small, picturesque town of Mukoto. Despite its modest size – just 1.2 hectares – the station is an important part of local community life. Since its opening in 2008, it has employed 12 people year-round and about 95 seasonal workers during the active harvest.

At the heart of Tumba’s work are the small farmers of the area. In 2022, nearly 1,650 farmers handed over their harvest to the station, with a total of an impressive 290,000 kilograms of coffee. After a meticulous selection and ‘floating’ process – floating out the poor quality beans – only the densest and healthiest berries go forward. More inspections of the pre-drying tables follow to ensure that only the best make it to the next step.

A key stage of processing takes place on raised drying beds, a classic African practice that ensures even drying thanks to good airflow. Fruit is turned regularly to avoid spoilage or mould. After about 25-30 days of drying, the hard skin is mechanically removed and only the raw green coffee remains. The beans are stored under optimal conditions, preserving their freshness and quality. Thanks to the mild and stable weather in the region, Tumba operates all year round.

The station is owned by Venust, a former elementary school teacher inspired by his father, a longtime coffee merchant. With his attention to detail, which he has carried from the classroom into the world of coffee, Venust has made Tumba one of the finest and most well-organized stations in the region. Under his leadership, coffee from Tumba doesn’t just impress – it leaves a lasting impression.