Daye Bensa Rumudamo, Ethiopia
Washed · Daye Bensa, Asefa Dukamo Korma
Notes of peach iced tea, strawberry and jasmine.
We'd brew it as filter — a pour-over gives the florals and the bright acidity room to show.
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Daye Bensa Rumudamo, Ethiopia
Taste profile.
Aroma: lemon sherbet, bright and fresh.
Flavours: peach iced tea, strawberry and jasmine — clean and tea-like.
Acidity: medium to high — bright and clean, citrus-leaning.
Body: medium, silky, with a clear floral finish.
In the cup: A delicate, floral washed Ethiopia — peach iced tea and strawberry lifted by jasmine, finishing clean and tea-like. It rewards a careful brew.
Origin & producer.
Rumudamo takes its name from the kebele it sits beside, in Arbegona, high in the Bensa hills of Sidama. The station is run by Asefa Dukamo Korma of Daye Bensa — a group that started out as producers in the 1990s and grew into one of Ethiopia's most respected, with a string of Cup of Excellence placings to its name and a habit of paying farmers a second time once the coffee sells. Cherry comes in from hundreds of smallholders around the station, grown at 2,200–2,400 masl. The altitude does a lot of the work here: cool nights and slow ripening are what give these Sidama washed coffees their clarity and floral lift.
Process & quality.
This is a washed lot: cherries are pulped and fermented — around 72 hours in tank — then washed and dried slowly on raised beds over about nine days, covered through the fiercest sun so they dry evenly. Washing strips the fruit back before drying, which is what keeps the cup so clean and lets the jasmine and stone fruit read clearly.
More details.
Country: Ethiopia
Region: Sidama / Bensa / Arbegona
Producer / Station: Rumudamo Station (Daye Bensa) — Asefa Dukamo Korma
Altitude: 2,200–2,400 masl
Variety: 74112 and other Ethiopian landrace (heirloom) varieties
Process: Washed
Harvest: December–February
Roast: Light–medium — roasted to suit the bean
We taste: Peach iced tea, strawberry and jasmine
Rumudamo sits high in the Bensa hills of Sidama, at 2,200–2,400 masl, and is run by Asefa Dukamo Korma of Daye Bensa — one of Ethiopia's most respected groups, with Cup of Excellence placings to the station's name and a record of paying its farmers a second time once the coffee sells. The altitude and careful washed processing are what give the cup its clarity: cool nights, slow ripening, a clean ferment and a slow dry.
If you lean towards bright, floral, tea-like coffees, start here. Peach iced tea and strawberry lifted by jasmine, medium-bodied and clean — a filter coffee first and foremost, and one that rewards a careful pour-over.