Rumudamo Washed - Ethiopia
Pricing & Formats
| Format | Price | /cup | /250g |
|---|---|---|---|
| 250g | £17.00 | £1.02 | £17.00 |
| 1kg Best | £64.00 | £0.96 | £16.00 |
About this Product
Rumudamo Washed - Ethiopia
Bergamot, Black Tea, Magnolia
Producer: Daye Bensa, Rumudamo Village Smallholders
Washing Station: Rumudamo
Country: Ethiopia
Variety: 74112
Process: Washed
We're excited to have this Daye Bensa produced washed coffee at Established, joining the Anaerobic Washed, as well as the Natural, and Anaerobic Natural variants of this coffee too. Having all 4 processing variations means you can experience the full scope of flavours unlocked by the range of processing methods.
Rumudamo is one of Ethiopia’s highest altitude coffee growing areas, sitting around 2200-2400 masl; these higher altitudes allow for slow ripening of the cherries, bringing more depth and complexity to the final cup. Around 600 smallholder farmers cultivate the 74112 variety across approximately 840 hectares, delivering their cherries to the Daye Bensa operated Rumudamo station.
Whole cherries are dried on raised beds, usually for around 16 days (but this can extend as far as 20–25 days) before hulling, often producing fruit-driven flavours like blueberry, tropical fruit and tea-like florals. In this lot we're getting sweet stone fruit, ripe melon and clean florals.
The 74112 variety is colloquially known as Serto, but we tend to refer to it by its catalogue number. This is categorised as a JARC cultivar (which stands for the Jimma Agricultural Research Centre), following the Metu Bihari selections in 1974. Serto is widely selected for these days, due to its noted resistance to coffee berry disease and high quality cup profile.
Cherries are sorted based on density and quality by floating them in large water tanks. After flotation, the cherries for this anaerobic lot are fermented in barrels for up to 144 hours and then de-pulped and washed before being transferred to African raised beds with mesh nets. The coffee is rotated every 30 minutes for even dryness and to control the fermentation process. The average drying time takes about 12-15 days based on the temperature and humidity. Then the dried parchment are stored in warehouses for flavour development.
Grind: If you need your coffee ground, select on the dropdown. Let us know in the "Special Instructions" if there is any other specific brew method you need the coffee ground for.
