• Description
  • Specs
  • MANDARIN ORANGE • APRICOT • JASMINE

    Sweetness is the defining factor in this offering. Right off the first sip is fresh, ripe mandarin orange, with a beautiful medley of stone fruity tones that present when the cup begins to cool. The body is silky, coating and incredibly smooth, reminding us of a high-quality jasmine tea.

    Bumbogo
    Region: Gakenke District
    Origin: Rwanda
    Farm(ers): Small holder farmers, Bumbogo CWS, Muraho Trading Co
    Varietal: Red Bourbon
    Process: Washed

    At the Farm, Bumbogo
    We've been privileged to work with Bumbogo CWS since 2017 and were the 2nd international buyer to purchase and visit Bumbogo. In the three years we've visited, we've been greeted with a traditional song and dance. It's a surreal feeling, being welcomed into this place of business in such a warm and welcoming fashion.

    Emmanuel Rusatira, one of the partners and founders of Bumbogo, was able to demonstrate how the mills purpose was to stimulate this local economy and was successful in doing so after the first operating season in 2017. This mill is situated for large volumes and just like other mills MTCo is operating, they're paying a premium per pound of cherry to the farmers they're working with.

    After a challenging 2020 season, 523 farmers were on record, selling their coffee to Bumbogo and collectively about 300 tonnes of cherry was purchased for processing. To handle this volume, 105 workers were hired in peak season. This showcases the significant economic impact Bumbogo has in it's region.

    The majority of the workers at Bumbogo are women, and this mill, as well as others that Muraho Trading Co operates are trying to empower the female workforce in Rwanda!

    There is a wide variety of processing techniques now being practiced at Bumbogo. For the majority of their volume, they utilize a Pinhal Maquina coffee depulper to seperate the cherry from the seeds, they're both then macerated using a stomp-down-song-and-dance process called 'Ikinimba' and co-fermented in a ceramic, open-air tank for approximately 12 hours, beginning in the evening as the temperature cools considerably. In the morning, the coffee is washed with clean flowing water in a serpentine channel, once again separating the cherry from the seeds, while more importantly, sorting the seeds by density.

    Bumbogo is the closest station to Kigali and one to look out for in the years to come. It has a very high ceiling for potential and a recognizable flavour profile.

  • Quantity: 340g

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