Ethiopia Rumudamo Anaerobic washed - Rare/Exclusive Filter

Ethiopia Rumudamo Anaerobic washed -  Rare/Exclusive Filter

******************************************************

• 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.

******************************************************

• 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

******************************************************

• Process:

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 126 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 8-15 days based on the temperature and humidity. Then the dried parchment are stored in warehouses for flavour development

******************************************************

Region: Kebele, Rumudamo

Producer: Asefa Dukamo Korma

Farm: Rumudamo

Importer:The Coffee Legends

Variety: 74112

Process: Anaerobic Washed

Altitude: 2200-2400masl

Amount Bought 60kg

Tasting: Fruity, complex, vibrant, full body, Super sweet

Flavours: Blood orange, Dried mango, Cola