Tumba is a wash station in Rwanda's mountainous Rulindo district. The station sits at 1825 meters above sea level. A few years ago the mill came under the direction of Venustre Mugraneza. He is a local teacher and esteemed member of the community. Over the last few years he has been systematically improving the mill to much acclaim. This lot is made up of the station's best coffee cherries. After being harvested, the coffee is depulped (skin and some fruit removed), fermented in tanks for about a day to help breakdown the mucilage layer that clings to the parchment encased seeds, then washed and rinse to remove any remaining mucilage before being dried on raised beds in a special area for the station's best coffee. It is evident in the cup that quality control at the mill is top rate. The cup is complex and super clean with refreshing acidity, syrupy body, and notes like currant, pomegranate, raspberry leaf, cola, spiced orange, Darjeeling tea, and lemon.