Rumu Damo - Ethiopia
Coffee details
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Preparation
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Tasting notes
This is an Omni-roasted coffee which means it is roasted to highlight the flavour of the coffee and will work well in all brew methods.
Farm info
Rumu damo from the Arbegona region (Sidama) is the pinnacle of washed processing and a showcase of precision work with select coffee at the highest level. The flavour profile is refined and layered: Lavender, bergamot, and jasmine intertwine with a honey body and a velvety tea finish. The coffee is fresh, floral, and perfectly balanced.
Located amongst the highest elevation when compared to other coffee-growing areas, Rumu damo 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.
Process:
Hand-picked at peak ripeness. Floated to further remove defects. De-pulped on the day of harvest. Wet fermented for 48-72 hours. Dried on raised beds.
The cold water fermentation washed processing is a demonstration of precision: careful hand picking and sorting of fresh cherries, followed by 72 hours of fermentation in cold water. This method slows down fermentation, resulting in a coffee with exceptional clarity and finesse. Rumu damo is proof that top quality comes from attention to detail.
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