Rumudamo is a ripe, juicy fruit forward coffee. Blueberry, strawberry and stone fruit combine over a foundation of silky milk chocolate. A high sweetness balances the complex and vibrant acidity, which in turn accentuates the fruitiness. Violet florals and soft oolong tea notes add layered nuance on the after taste. The texture is silky and smooth, with a delicate fullness across the palate.

We have roasted this lot light, with filter and immersion brewing in mind. It is best enjoyed without milk, allowing the fruit, florality, sweetness to shine through.

The area’s reputation has advanced rapidly. In the 2020 Cup of Excellence competition, three Rumudamo lots finished in the top ten, including second and third place. Two years later, a natural processed 74158 from Arbegona secured first place, cementing the region’s position on the international stage. Today, Rumudamo remains a focal point for innovation in processing.

For this lot, ripe cherries are meticulously dried on raised African beds in thin layers to ensure even airflow and preserve clarity of flavour. The slow three week drying period allows sugars to concentrate, expressing the terroir’s distinct combination of floral aromatics and juicy fruit character. The result is a clean, sweet and structured coffee that captures the unique identity of Sidama.