Ethiopia Rumudamo Natural - Filter

Ethiopia Rumudamo Natural - Filter

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• Producers + Mill:

Rumudamo is one of our distinguished sourcing areas, located in Arbegona Wereda and named after the nearby kebele, Rumudamo. This region is well known for its fertile land and rich vegetation, with the name "Rumudamo" carrying two meanings: "fertile land" and "a lot of tree roots." Coffee from this area is sourced from multiple villages. With an altitude ranging from 2200 to 2400 meters above sea level, this high-elevation environment provides optimal conditions for producing exceptional coffee.

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• Variety:

Heirloom locally selected sub varieties 74110 and 74112 were developed in the 1970’s at the Jimma Agricultural Research Center (JARC) for resistance to the coffee berry disease. These two varieties begin with “74” to indicate their cataloging and selection in 1974.

Variety 74110 was selected from an original “mother tree” in the Bishari village, Metu Province, Illuababora zone, Oromia region. After researching its resistance to coffee berry disease and overall yield, JARC released the variety in 1979. 74110 trees are short and compact, with small leaves, cherries, and beans.

Variety 74112 also originates in the Metu-Bishari forest and was similarly released in 1979 for its disease resistance and yield potential. Its trees, too, are small and compact. Both varieties grow well in climates similar to those where the original mother trees grew.

Source: A Reference Guide to Ethiopian Coffee Varieties by Getu Bekele and Timothy Hill. G Broad Trading PLC, Addis Ababa, Ethiopia; Counter Culture Coffee, Durham, NC, USA, 2018

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• Process:

Once cherries have been harvested and delivered from the nearby farms they are sorted by flotation in large water tanks. Floating cherries are skimmed off and the remaining cherries are transferred to African raised beds with mesh nets.

The naturals due to been darker and warming up quicker are rotated every 30 minutes to allow even drying in the sunshine and to help control the fermentation. On average the drying at Rumudamo takes around 12-15 days depending on temperature and humidity. Once they reach an optimum moisture content they are transferred to sacks and stored in the warehouse to allow the beans time to develop more flavours.

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Region: Kebele, Rumudamo

Producer: Asefa Dukamo Korma

Farm: Rumudamo

Importer:The Coffee Legends

Variety: 74112

Process: Anaerobic Natural

Altitude: 2200-2400masl

Amount Bought 60kg

Tasting: Fruity, high sweetness, Juicy, complex, Medium Acidity

Flavours like: Apricot jelly, Strawberry, dried pineapple