- Jean Paul Tunda
- Cyangugu, Rusizi
- Red Bourbon
- 1,565 – 1,724 masl
We first met Jean Paul at his private mill in 2016, which is named after his eldest daughter, Liza. Since then, we’ve been repeatedly stricken by his innovative approach to coffee production, along with his wealth of experience in both quality control and consultancy in Rwanda and Southern Sudan.
When visiting Liza in August 2018, the mill was in a state of growth. Jean Paul chatted us through the construction, including his methods for ploughing the earth and growing saplings. It was a mill transitioning into a farm, which would become a centre for coffee in the area.
Prior to production, Jean briefed the smallholders he works with, requesting only ripe, large coffee cherries that were grown 1,700 masl. Each smallholder was rewarded with a higher payment for their meticulous care and hard work, which shines through in this coffee. The finished cup presents a tropical acidity with a short, clean finish.
Espresso: 1:2 coffee to water, extracted in 28-32 secs
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins
Roast days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.
We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.