Ethiopia Arbegona Rumudamo Anaerobic Washed

Award-winning Daye Bensa coffee in Sidama crafting high-altitude heirlooms with experimental processing, yielding vibrant berry jam, florals, and spice complexity

Tasting Notes: Blueberry jam, Grape Candy, Spiced Pecan

Arbegona, Sidama, Ethiopia | Producer: Smallholder producers, WS - Daye Bensa

Varietal: Heirloom | Processing: Anaerobic Washed

Altitude: 1920–2330 MASL

About the Producers

Rumudamo is a renowned washing station in Arbegona, Sidama, operated by Daye Bensa Coffee and led by producer Asefa Dukamo. Set between 1,920–2,330 masl, the station works with over 600 smallholder farmers cultivating local heirloom varieties like 74112.

This region represents the forefront of Ethiopia’s quality movement — where meticulous cherry selection, high-elevation farming, and increasingly experimental processing techniques are redefining what Sidama coffees can express. Rumudamo, in particular, has built a reputation for consistency and innovation, regularly earning top placements in competitions and recognition for both washed and natural lots.

Why this coffee stands out

This Rumudamo lot captures the intersection of classic Sidama character and modern processing precision.

Expect a vivid, fruit-driven cup layered with blueberry and grape jam, supported by floral lift and a subtle spice complexity. The structure is juicy yet controlled, with a jammy sweetness balanced by bright, articulate acidity. Depending on the processing approach, there’s an added depth — a slightly fermented edge that enhances intensity without overwhelming clarity.

What makes this coffee compelling is its balance between power and refinement — a profile that delivers bold, expressive fruit while maintaining structure, elegance, and a clean, lingering finish.

BREW RECIPE:

Ratio: 18 g coffee, 304 g water

Grind: medium-fine (EK43 ~7)

Filter: Cafec T-90

Water: 198°F / 92°C

0:00 – 60 g (bloom)

0:30 – 120 g

0:45 – 180 g

1:00 – 240 g

1:05 – 297 g (gentle stir)

Total brew time: ~3:00