This coffee is from Tumba Coffee Washing Station in the Northern Province of Rwanda. The station is owned by Venuste Mugiraneza. This lot features Red Bourbon variety and is fully washed. Ripe cherries are harvested by hand, floated, and hand-sorted before mechanical de-pulping. The coffee is fermented for 12-18 hours to break down mucilage, then washed with high-pressure water and graded through channels to separate by density. Beans are dried on raised African beds for 14-21 days until reaching 12% moisture content. Flavor notes include pear, jasmine tea, and honey.
Quarter Horse Coffee opened its first café in Oxford in 2012 before moving permanently to Birmingham in 2015, becoming the city's first specialty coffee roasters. The roastery sits in the Jewellery Quarter on Kenyon Street, where the entire roasting process is visible from the café floor. In 2023 they opened a dedicated site for production and training. Coffees are organised into three categories: Stable for balanced profiles, Venture for floral and citrus forward lots, and Unique for experimental processes. All retail bags are fully home compostable and biodegradable.
