Ethiopia

Rumudamo

/Behind the story/

First of all we are so stoked that Rumudamo coffee is back in our roastery. Rumudamo gained worldwide fame two years ago after winning the first edition of Ethiopia Cup of Excellence competition. It is located way up in a small region in Arbegona and is part of Sidama zone. It’s managed by Asefa Dukamo Korma, Rumudamo station is set at a super high elevation between 2100 to 2350 masl, where more than 600 farmers contribute with their coffee cherries, mostly local landraces 74112 that are processed mainly as washed or natural.

/Superb classic washed/

Hand-picked at the peak  ripeness for washed lots, the coffee cherries are purchased from the farmers, hand-selected once when they arrive at the washing station. After that, coffee is floated to further remove defects and immediately after that is being de-pulped on the same day of harvest. Wet fermented for between 48 to 72 hours, washed again and then placed to dry in African beds for 8 to 12 days.

/Brew guide/
Age to drink: 5 days after roast
Coffee amount: 15g
Water amount: 250g, ppm 100-125
Temperature: 93-94 Celsius
Pours: 4 pours, 50g, 70g, 60g, 70g
Brewing time: 2:15-2:30