At the Farm, Bumbogo
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.
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.
TYPE OF PRODUCER: Community Washing Station
NAME OF PRODUCER: Muraho Trading Co or Neza Trading Co
NAME OF FARM: Small holder farmers contribute to Bumbogo CWS
GEOGRAPHIC LOCATION: Gakenke District, Rwanda
ROSSO DIRECT ICONS: Relationship 4
PROCESS + VARIETY: Washed Red Bourbon
At the Farm, La Esperanza
Owned by siblings, Rigoberto and Luis Eduardo Herrera, who come from a long standing coffee producing family. They are now third generation coffee producers, with their grandparents starting in coffee in 1945 right here at Potosi farm. After Juan Antonio Herrera and his wife Blanca Ligia Correa purchased the land, with existing Typica plants, they added three more cultivars, Red Bourbon, Yellow Bourbon and Caturra, and here, Cafe Granja La Esperanza began. Shortly after taking over, they purchased the land for Finca La Esperanza and expanded their organic coffee production
This lot is a blend of three different coffee varieties that are cultivated at La Esperanza, Caturra, Colombia and Mandela. These are harvested together and co-fermented after being pulped, in open-air tanks for about 35 hours.
We're also featuring a natural Mandela from La Esperanza. We'd recommend you try that next to this washed Field Blend :)
Variety: Caturra, Colombia, Mandela
Process: Washed, Traditional
Harvest date: April 2020
Fermentation: Parchment is left in ceramic, open-air tanks, for 30-35 hours
Drying time: 7 days dried in a controlled temperature silo
Drying temperature: 32 °C Max. - 18 °C Min.
Altitude: 1430 - 1760masl
Region: Trujillo, Valle del Cauca
Rainfall: 1.526 mm/year
Humidity: 80 – 85%
At the Farm, Finca El Vergel
The Bader Family farm is situated within the department of Tolima. It’s called El Vergel, meaning The Orchard in English. The soils are rich and nutrient, partially due to the location on an inactive volcano called Black Mountain.
It’s a larger scale farm for Colombian standards, with a large focus placed on exotic varieties and new-age processing techniques. The primary goal for Shady and his family is to find distinction through their cup quality while also collaborating and supporting producers in their region. This lot has been sourced through Cofinet, a Colombian exporting company with an aligned vision to Shady. Great lengths and investments are taken to practice sustainable agriculture and to impact their environment at an absolute minimum.
In recent years, heavy-duty water recycling programs have been established throughout the farm in an aid to minimize the offsets.
This Pacamara lot shows an exotic flavour profile. It underwent a whole cherry, Carbonic Maceration which extended approximately 48 hours in a sealed, cool temperature environment. This processing technique drives a unique style of fermentation that elevates a complex acidity to be the defining feature in the cup. Following this processing technique, the coffee is dried slowly on raised beds for approximately 15 days.
NAME: El Vergel
PHONETICS: [el ver-gel]
TYPE OF PRODUCER: Medium Producer
NAME OF PRODUCER: Shady Bader
NAME OF FARM: Finca El Vergel
GEOGRAPHIC LOCATION: Tolima, Colombia
ROSSO DIRECT ICONS: Relationship 1
PROCESS + VARIETY: Natural CM (Carbonic Maceration) Pacamara
More About Biotre Bags
These bags are from Biotrē, they are 60% compostable and 100% renewable, including the valve!
What’s the difference between the red bag and the black bag?
The red bag contains the coffees with an acidity rating from 3-5. The black bag contains coffees with an acidity rating of 2 or lower.
In summary: coffees that are a little more adventurous—red; comfortable and more classic coffees—black.
How does the Sweetness, Acidity, and Body Scale work?
This is an internal scale from 0-5 comparing our own coffees. Each coffee is cupped and the sweetness, acidity, and body are rated. Keep in mind that different brewing methods may affect results.
Read more about our bags