Central to the processing at Tumba is the use of specially designed raised drying beds. Drawing inspiration from traditional African structures, these beds boost airflow around the drying cherries, promoting a more uniform drying process. During this critical stage, the cherries are consistently turned to prevent degradation or the onset of mold. After drying sufficiently, the outer shell of the cherries, or the dry cherry, is mechanically stripped off, revealing the raw, green coffee beans. Thanks to the unique climate of the region, the station operates year-round, continuously processing coffee cherries that grow abundantly throughout the year.

The station’s owner, Venuste Muginareza, was formerly a primary school teacher who was inspired by his father’s longstanding coffee trade to contribute to his community. His ability to pay attention to the finest details, a trait honed during his teaching days, contributes to Tumba being one of the most straightforward yet pristine stations to visit. The quality of coffee produced under Venuste’s watchful supervision consistently stands out, carving a niche for itself among an array of excellent coffees.