Our final release from Rwanda’s 2025 harvest is fruit-forward, syrupy, and a tiny bit spicy. Enter Tumba Natural! Tumba Station was founded in 2007, and is run by Venuste Mugiraneza, a community leader in the Rutsiro area and a former schoolteacher who has transitioned to running one of the most successful processing stations in the region. Hundreds of farmers deliver just-harvested coffee cherry to Tumba Station, where Venuste and his team produce both washed and natural process coffees, like this gem! The vast majority of Huckleberry’s Rwandan coffees have come from the shores of Lake Kivu, on the far western border of Rwanda with the Democratic Republic of Congo. Tumba is a shift for us, coming from Rwanda’s Northern Province, directly north of the national capital, Kigali. Still, there are plenty of similarities: the Bourbon arabica variety dominates, the farm altitudes are high, and the soil is rich in clay. When processed well, the Rwandan mix leads to some of our favorite coffees. Tumba Nat is fruit-driven and a little bit winey - we taste red wine sangria, cola, a touch of clove, plus a mix of ripe mango and black cherry. Another delicious option for the fruity coffee lovers to round out 2025 Rwandas!

Our final release from Rwanda’s 2025 harvest is fruit-forward, syrupy, and a tiny bit spicy. Enter Tumba Natural! Tumba Station was founded in 2007, and is run by Venuste Mugiraneza, a community leader in the Rutsiro area and a former schoolteacher who has transitioned to running one of the most successful processing stations in the region. Hundreds of farmers deliver just-harvested coffee cherry to Tumba Station, where Venuste and his team produce both washed and natural process coffees, like this gem! The vast majority of Huckleberry’s Rwandan coffees have come from the shores of Lake Kivu, on the far western border of Rwanda with the Democratic Republic of Congo. Tumba is a shift for us, coming from Rwanda’s Northern Province, directly north of the national capital, Kigali. Still, there are plenty of similarities: the Bourbon arabica variety dominates, the farm altitudes are high, and the soil is rich in clay. When processed well, the Rwandan mix leads to some of our favorite coffees. Tumba Nat is fruit-driven and a little bit winey - we taste red wine sangria, cola, a touch of clove, plus a mix of ripe mango and black cherry. Another delicious option for the fruity coffee lovers to round out 2025 Rwandas!