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Tumba sits at the head of a long valley surrounded by lush fields of tea tucked into the vale and patchwork crops, including coffee, rising up the sides of the mountains. I stayed at a nearby tea plantation with rooms to rent last year, and watching the cool fog rolling in each afternoon, and out each morning, it became even more clear how the quality is so high here. Venuste employs a strategy of rewarding quality and investing in people to continually motivate and enable sustainability in the growers he works with. As a former school teacher, his roots run deep in the community of Tumba, and the dedication he has towards his neighbors and friends is evident in this cup quality.
We taste notes of Strawberry, Velvety Vanilla, and Succulent Apricot.
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Slightly Coarser
Bloom: 1:2 for 30s
Total Brew: 3:15
TDS: 1.4
Extraction: 20.76%We recommend a continuous pour for a brighter and more nuanced profile.
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Dose: 21g
Ratio: 1:16.2
Grind: Slightly coarse
Bloom: 1:2 for 30s
Total Brew: 3:20
TDS: 1.36
Extraction: 19%
You should expect lots of delicate florals and positive tea-like characteristics with a medium-high acidity. Due to the delicate nature of this coffee, I would pay special attention to avoiding over-extraction, especially since gesha coffees can have a tendency to brew slowly. The extra 1 gram up-dose should give you enough flavor/body to offset a coarser grind.
Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 2:55
TDS: 1.38
Extraction: 20%
Being a naturally processed coffee, make sure your dial emphasizes the full body of this coffee as well as its strawberry candy and tropical fruit notes.
Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 3:30
TDS: 1.38
Extraction: 20.20%
When well dialed, this coffee exhibits a vibrant acidity with very sweet profiles.
