Tumba is a wash station in Rwanda's mountainous Rulindo district that sits at 1,825 meters above sea level, and this lot is made up of the station's best coffee cherries. We tasted dried orange fruits, tamarind, and pomello.
Bag Size: 12 oz (340 g)
Roast: Medium-Light Roast
Origin: Rulindo, Rwanda
Elevation: 1,825 MASL
Roaster Tasting Notes: Raspberry Leaf, Darjeeling Tea, Spiced Orange
We Tasted: Dried Orange Fruits, Tamarind, Pomello
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Using Stagg [X] Dripper
Coffee: 17g ground at 4 ⅓ on Ode Gen 2
Water: 285g at 206°F
Bloom: 34g for 30 seconds
Pulse Pours: After the bloom pour to 200g and after that drains, pour to a finishing weight of 285g
Total Brew Time: 2:55
Coffee: 18g ground at 5 on Ode Gen 2
Water: 200g at 206°F
Steps: Inverted, pre-rinse filter, bloom with 50g water and stir (3-5 seconds), at 30 seconds pour to 200g total weight, at 1:15 stir and cap, at 1:45 slight swirl and flip. Press at 2:00 and complete press around 2:20
French Press Recipe
Coffee: 24g ground at 9 on Ode Gen 2
Water: 300g at 206°F
Total Brew Time: 4:30
Pour to 300g, taking about 30 seconds, and at 1:30 mins, stir thoroughly for 12-15 seconds. At 4:30 mins, press and pour.
Using Flair 58
Brew Time: 55 secs
Steps: Preheat device on Flair set to high. Start your timer as soon as the lever is lifted and apply 1 bar of pressure until the timer reaches 13 seconds. Then ramp up the pressure to 6 bars until your scale reaches 25g. Slowly back off pressure until your scale reaches 36g.