This coffee is from the Tumba wash station in Rwanda's Rulindo District at 1,825 meters above sea level. It is a washed Bourbon varietal made from the station's best coffee cherries. The coffee is de-pulped, fermented in tanks for about a day to help breakdown remaining fruit, then washed and rinsed before drying on raised beds in a special area reserved for the station's best coffee. The wash station is directed by Venustre Mugraneza, a local teacher who has been systematically improving the mill. Flavor notes include cane sugar, black currant jam, raisin, cinnamon, and lemon.
Origin
Rulindo District (Rwanda)
Flavor Notes
Lemon, Cinnamon, Raisin, Cane Sugar, Black Currant Jam
Cal Verga founded Duck Rabbit Coffee in 2016 in Cleveland, Ohio, drawing the name from the famous optical illusion used by philosopher Ludwig Wittgenstein to illustrate how perception shapes experience. All roasting runs through an early 1980s Probat G 12, and Verga sources his green coffee through Coffee Shrub, focusing on rare, ethically sourced beans from small farms in Kenya, Rwanda, Burundi, Ethiopia, and Sumatra. The approach leans light, aiming to highlight nuanced flavors and terroir rather than roast character. A grab and go cafe on Lorain Avenue operates Thursday through Sunday alongside the roastery on Lakeside Avenue, and a subscription service keeps regulars stocked with a rotating selection.
