Bumbogo is a coffee with a big, round body and warm calming feelings. It's rich cocoa and butter quality feels like a hug and a subtle undertone of fresh fig rounds it out beautifully.
Emmanuel Rusatira one of the partners and founders of Bumbogo, was able to demonstrate how the mills purpose was to stimulate this local economy. This mill is situated for large volumes and just like at the other mills MTCo is operating, they're paying a premium per pound of cherry to the farmers they're working with. After a late start to this first season, 337 farmers supplied over 300 tonnes of cherry for processing. They believe they're capable of processing up to 450 tons of cherry using their 97 drying tables and no further investment in infrastructure. That's a lot more coffee volume than Rosso needs!
This first season, the team at Bumbogo decided to only process their coffees in a washed style. They're using a Pinhal Maquina coffee depulper to remove the cherry and after a 12 hour average fermentation time, they're using serpentine channels to sort the coffee parchment by density - similar to other stations we visited with MTCo. There are three permanent staff, lead by Eustache, the station manager, and 105 casual workers during the peak season.
Bumbogo is the closest station to Kigali and one to look out for in the years to come. It has a high ceiling for potential. Next year, we'll have the opportunity to try Natural and Honey coffees from Bumbogo.
Station Manager: Mutakirwa Eustache
Farmers: Small Producers
Micro-Mill: Bumbogo CWS
Build Date: January 2017
First Year Rosso Purchased: 2017
Region: Gakenke, Northern Region of Rwanda
Varietal: Red Bourbon
Processing Techniques Purchased: Washed
Elevation: 1650 - 2000
Tasting Notes: Plum, Fig, Raisin, Cocoa, Buttery
Roasted For: Filter