Tumba sits at the head of a valley, surrounded by tea fields and patchwork crops, including coffee, climbing the mountainsides. Staying at a nearby tea plantation last year, I saw firsthand how the rolling fog enhances quality. Venuste Mugraniza 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.