Rumudamo Natural - Ethiopia Wholesale Customers

Roast Level: Light

Type: Single-Origin

Origin: Ethiopia, Africa

Region: Rumudamo kebele, Arbegona woreda, Sidama

Farm / Producer: Rumudamo Washing Station

Altitude: 2200m – 2400m asl

Cultivar: 74158 and local landraces

Process: Natural

Coffee Arabica first blossomed in the highlands of southern Ethiopia, where generations of farmers cultivated an unmatched diversity of cultivars and landraces. This genetic wealth defines the character of Ethiopian coffee and has made it one of the most recognisable origins worldwide. In Sidama, communities farm at very high altitudes across varied microclimates, creating conditions that consistently deliver clarity and complexity in the cup.

Rumudamo is one such district, lying in Arbegona at elevations reaching 2200 to 2400 metres. The washing station of the same name is managed by Daye Bensa Coffee, an exporter founded by brothers Asefa and Mulugeta Dukamo. The term Rumudamo translates locally as both “fertile land” and “many tree roots,” a reflection of the region’s dense vegetation and agricultural potential. Around six hundred smallholder farmers deliver cherry to the station, typically from plots of less than two hectares. Beyond processing, Daye Bensa provides agronomic training and support, strengthening farmer resilience while improving cup quality.

Rumudamo is a ripe, juicy fruit forward coffee. Blueberry, strawberry and stone fruit combine over a foundation of silky milk chocolate. A high sweetness balances the complex and vibrant acidity, which in turn accentuates the fruitiness. Violet florals and soft oolong tea notes add layered nuance on the after taste. The texture is silky and smooth, with a delicate fullness across the palate.

We have roasted this lot light, with filter and immersion brewing in mind. It is best enjoyed without milk, allowing the fruit, florality, sweetness to shine through.