Rumudamo
COFFEE DETAILS
Region: Arbegona, Sidama
Washing Station: Rumudamo
Varietal: 74110
Process: Anaerobic Cold Ferment Washed
Elevation: 2350 masl
Roast level: Very light » 71.5 (W) / 124.9 (G) / △53.4
Roasted for: Mod Spro + Filter
CUP PROFILE
Soft, fragrant florals of lavender weave through the cup from start to finish, lending an elegant touch to every sip. Then comes a bright, invigorating burst of lemon tea − crisp, lively, and impossible to ignore, waking up the palate with its zesty clarity. Just as the brightness settles, hints of shine muscat peek through, adding a delicate, juicy sweetness before giving way to the honeyed, gentle embrace of orange blossom.
Vibrant yet refined, expressive yet effortless − this is a cup that keeps you coming back for more.
BACKGROUND
Nestled in the highlands of Arbegona, Sidama, the Rumudamo Washing Station is a hub for quality-driven coffee production, working with smallholder farmers who cultivate coffee at elevations exceeding 2,300 meters above sea level. This altitude, paired with Sidama’s rich volcanic soil and cool climate, fosters slow cherry maturation, resulting in complex and intensely expressive cup profiles.
The washing station is known for its meticulous processing methods, and this specially customized lot in collaboration with 品力非 and 雲青深 showcases an approach that enhances clarity and structure. Cherries are first sorted and pulped following the standard washed process to remove any defects. But here’s where it gets interesting − after pulping, the coffee is placed in hermetically sealed GrainPro bags and submerged in a running stream for fermentation. This controlled environment allows for a slow, even breakdown of the mucilage, imparting a heightened level of sweetness and complexity. Once fermentation is complete, the coffee is carefully dried on raised beds, ensuring an even and gradual drying process that preserves the cup’s vibrancy and refined character.
(Swipe right on the carousel for breakdown. All scores allocated are from a standardized cupping 7 days post-roast and may not be representative of your final cup.)
COFFEE DETAILS
Region: Arbegona, Sidama
Washing Station: Rumudamo
Varietal: 74110
Process: Anaerobic Cold Ferment Washed
Elevation: 2350 masl
Roast level: Very light » 71.5 (W) / 124.9 (G) / △53.4
Roasted for: Mod Spro + Filter
CUP PROFILE
Soft, fragrant florals of lavender weave through the cup from start to finish, lending an elegant touch to every sip. Then comes a bright, invigorating burst of lemon tea − crisp, lively, and impossible to ignore, waking up the palate with its zesty clarity. Just as the brightness settles, hints of shine muscat peek through, adding a delicate, juicy sweetness before giving way to the honeyed, gentle embrace of orange blossom.
Vibrant yet refined, expressive yet effortless − this is a cup that keeps you coming back for more.
BACKGROUND
Nestled in the highlands of Arbegona, Sidama, the Rumudamo Washing Station is a hub for quality-driven coffee production, working with smallholder farmers who cultivate coffee at elevations exceeding 2,300 meters above sea level. This altitude, paired with Sidama’s rich volcanic soil and cool climate, fosters slow cherry maturation, resulting in complex and intensely expressive cup profiles.
The washing station is known for its meticulous processing methods, and this specially customized lot in collaboration with 品力非 and 雲青深 showcases an approach that enhances clarity and structure. Cherries are first sorted and pulped following the standard washed process to remove any defects. But here’s where it gets interesting − after pulping, the coffee is placed in hermetically sealed GrainPro bags and submerged in a running stream for fermentation. This controlled environment allows for a slow, even breakdown of the mucilage, imparting a heightened level of sweetness and complexity. Once fermentation is complete, the coffee is carefully dried on raised beds, ensuring an even and gradual drying process that preserves the cup’s vibrancy and refined character.
(Swipe right on the carousel for breakdown. All scores allocated are from a standardized cupping 7 days post-roast and may not be representative of your final cup.)
COFFEE DETAILS
Region: Arbegona, Sidama
Washing Station: Rumudamo
Varietal: 74110
Process: Anaerobic Cold Ferment Washed
Elevation: 2350 masl
Roast level: Very light » 71.5 (W) / 124.9 (G) / △53.4
Roasted for: Mod Spro + Filter
CUP PROFILE
Soft, fragrant florals of lavender weave through the cup from start to finish, lending an elegant touch to every sip. Then comes a bright, invigorating burst of lemon tea − crisp, lively, and impossible to ignore, waking up the palate with its zesty clarity. Just as the brightness settles, hints of shine muscat peek through, adding a delicate, juicy sweetness before giving way to the honeyed, gentle embrace of orange blossom.
Vibrant yet refined, expressive yet effortless − this is a cup that keeps you coming back for more.
BACKGROUND
Nestled in the highlands of Arbegona, Sidama, the Rumudamo Washing Station is a hub for quality-driven coffee production, working with smallholder farmers who cultivate coffee at elevations exceeding 2,300 meters above sea level. This altitude, paired with Sidama’s rich volcanic soil and cool climate, fosters slow cherry maturation, resulting in complex and intensely expressive cup profiles.
The washing station is known for its meticulous processing methods, and this specially customized lot in collaboration with 品力非 and 雲青深 showcases an approach that enhances clarity and structure. Cherries are first sorted and pulped following the standard washed process to remove any defects. But here’s where it gets interesting − after pulping, the coffee is placed in hermetically sealed GrainPro bags and submerged in a running stream for fermentation. This controlled environment allows for a slow, even breakdown of the mucilage, imparting a heightened level of sweetness and complexity. Once fermentation is complete, the coffee is carefully dried on raised beds, ensuring an even and gradual drying process that preserves the cup’s vibrancy and refined character.
(Swipe right on the carousel for breakdown. All scores allocated are from a standardized cupping 7 days post-roast and may not be representative of your final cup.)