Depulped then fermented in barrels for 120 hours before being re-washed and dried over two weeks this anaerobic washed process coffee exudes elegance best brought out by a light and fast roast.

Rumudamo is a delicious coffee with layered clarity, built on a foundation of ripe pear, toffee and elderflower florals. Aromatic cardamom and subtle spice notes add depth, while a full buttery roundness to the mouthfeel gives structure and balance. Hints of milk chocolate and positive green tea notes sit underneath, softening a clean lemon sherbet zesty quality that has freshness and definition.

We have roasted this lot light, with filter and immersion brewing in mind. It is best enjoyed without milk, allowing the florality, sweetness and composed acidity to shine through. The buttery mouthfeel adds length, while flavours open further as the cup cools.

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. Anaerobic washed fermentations, such as this lot, combine controlled fermentation techniques with traditional washed methods. The result preserves Sidama’s hallmark floral elegance while deepening fruit intensity, ensuring Rumudamo continues to stand at the forefront of Ethiopia’s evolving coffee landscape.