Ethiopia, Sidama, Arbegona, Rumudamo

We Taste: Montmorency cherry, pomegranate, blood orange, blueberry, pink bubblegum.

Origin: Ethiopia

Region:  Sidama, Arbegona,

Farm/Washing Station/Mill- Rumudamo Station 

Variety: 74112 Heirloom Variety.

Altitude: 2200 masl

Process Method: Natural, dried on raised beds.

Roast level: Origin

Roasting Notes: coming soon....

Sourcing Notes: coming soon....

Coffee Info/Story: Rumudamo Station is located in Arbegona woreda or Village and is part of the Sidama zone. Managed by Asefa Dukamo Korma, the site sits at an elevation of 2,200 m.a.s.l and is dedicated to producing both Washed, Honey and Natural coffees, where more than 600 farmers contribute with their cherries, mostly with 74112 Heirloom Variety.

For the Natural lot, the coffee is purchased from the farmers, hand-selected once it arrives at the site, and placed to dry in African beds, with constant movement to ensure an even drying. For the Washed lot, the coffee is de-pulped once it arrives at the site, wet fermented for between 48-72 hours, washed and then later placed to dry in African beds to dry for between 8-12 days. 

Located amongst the highest elevation when compared to other coffee-growing areas, Rumudamo has a story of excellence, having placed 2nd and 3rd in the 2020 Cup of Excellence of Ethiopia.     

Established in 1996 as producers, Daye Bensa has lived through all the turmoils that coffee growing and exporting entails in the region. Nowadays, they are a reference of excellence and resilience in Ethiopia and work with various communities of out-growers from whom they receive cherries. They work with multiple washing stations in the Bensa, Sidama area, including some of which they own. - The Quest