Ethiopia - Rumudamo Anoxic Washed [25/26]

Tasting notes

In the roaster’s words

Our second time bringing this special preparation from the Rumudamo washing station in Arbegona, Sidama (and our third season buying from this station in total); this lot was one of our favourite releases from all of the 2025 cycle. An absolute belter again, and our only washed special prep this harvest from Ethiopia - this lot takes all the intense fruity florals of the Arbegona region and dials them up to 11. Brew Guide: Best Brewed with: Filter/Turbo Espresso Lightest Roaster Influence: Last year we started our test roasts from a position of "oops too light" - finding we had to increment up the development time and end temp to reach a reasonable solubility. We started from a similar point for this year's lot, and found we started in quite the opposite direction - on the edge of light, instead of lightest. We're slowly incrementing back the roast, shorter development and lower end temperatures, to find the right balance that allows the florals and citrus to shine brightest. Best Rested: 4+ weeks Filter: 62g/L, 94°C when fresh; 92°C when rested Espresso: 18g/50g/18-22s We're tasting: Intense, almost musky florals - like privet blossoms and jasmine. In the cup it's dense and syrupy sweet, we find yuzu crémeux (pastry crème), ripe loquat and white peach, lime boiled sweets as it cools the sweetness becoming like white sugar + pink tropicals, like jarritos guava soda, and a hint of citra hops Traceability Country of Origin: Ethiopia Region: Arbegona, Sidama Producer: 600 smallholder farmers selling cherry to Rumudamo, managed by Asefa Dukamo Korma Farm: Rumudamo Variety: Primarily JARC 74112, alongside 74110 and 74158 Elevation: 2100 - 2330 MASL, station at 2200 MASL Process: Anoxic Washed: Ripe cherries delivered to Rumudamo and floated and sorted before being placed in sealed barrels creating an anoxic environment, with a typical protocol of a 120 hr ferment. Cherries then pulped and washed, before drying on raised beds, with continual sorting and shade temperature control. Import Partner: Coffee Legends via Daye Bensa Harvest: Crop 25/26 - Arrived UK: 18/08/26, Third season buying from Rumudamo The Story Rumudamo, Daye Bensa & Coffee Legends: We’ve made a commitment to try and work with producer owned value chains wherever possible. This means that those that grow the coffee, also manage the exporting and importing process ensuring that the maximum value for our purchase is returned upstream. This means both working with smaller independent outfits, as we

Notes

Anoxic washed lot from Rumudamo washing station; typical 120 hr sealed-barrel fermentation before pulping, washing, and raised-bed drying. Best rested 4+ weeks.