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  • Summer Sipper
  • Summer Sipper
  • Summer Sipper

Summer Sipper

TASTING NOTES: Tropical Fruit, White Chocolate, Vanilla Ice Cream

    ROAST:

A taste of summer, whatever the UK weather's doing — juicy tropical fruit, creamy white chocolate, and a smooth vanilla finish.


Most people choose Whole Bean

Summer Sipper – Ethiopian Natural

Tasting Notes: Tropical Fruit, White Chocolate, Vanilla Ice Cream
Roast Style: Filter/ espresso
Origin: Ethiopia
Region: Sidama (Arbegonna – Rumudamo)
Variety: 74112
Process: Natural
Altitude: 2200–2400 masl
Producer: Daye Bensa / Arbegonna Smallholders

Brewing Recipie

Espresso: 1:2 coffee to water, water temperature 91°C, extracted in 28 – 32 seconds

Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30-3:00 mins

French press: 60-65g coffee per litre of water, water temperature 91°C, brewed for 3-4 mins

Aeropress: 16g coffee, water 250g, water temperature 91°C, brewed for 1:30-2 mins, press time around 45 sec

Stove top: 18g Coffee - 200g water - 94 degrees - grind size extra fine - brew time 5.5 minutes

Description

Summer Sipper – Ethiopian Natural

Tasting Notes: Tropical Fruit, White Chocolate, Vanilla Ice Cream
Roast Style: Filter/ espresso
Origin: Ethiopia
Region: Sidama (Arbegonna – Rumudamo)
Variety: 74112
Process: Natural
Altitude: 2200–2400 masl
Producer: Daye Bensa / Arbegonna Smallholders

Coffee Overview

Rumudamo is one of Daye Bensa’s most celebrated sourcing regions, located in the Arbegona Wereda and named after the nearby kebele of Rumudamo. Coffee from this area is collected from several surrounding villages. Sitting at an altitude of 2,200 to 2,400 metres above sea level, the region’s cool climate and high elevation create ideal conditions for producing outstanding coffees with remarkable clarity and sweetness.

This natural lot comes from one of Ethiopia’s most renowned coffee-growing regions, known for fertile soil and lush vegetation. Slow cherry maturation at extreme altitude allows sugars and flavours to fully develop, creating a cup that is vibrant, layered, and intensely expressive.

Process Info

After careful density sorting, ripe cherries are sealed in barrels for a 72-hour anaerobic fermentation before drying. This meticulous process enhances body, sweetness, and fruit intensity while preserving balance and structure.

The result is a bright, playful cup bursting with tropical fruit character, creamy white chocolate sweetness, and a smooth vanilla ice cream finish, all carried by a rich, syrupy mouthfeel.



Grind Info

Whole Bean
Just beans. Suitable for grinding at home to match your preferred brewing method and equipment.

Fine Espresso
Ground finer for commercial espresso machines that use higher pressure, larger baskets, and more consistent extraction systems.
Examples: La Marzocco, Victoria Arduino, ECM, Rocket

Home Espresso Grind
Ground slightly coarser to suit domestic espresso and bean-to-cup machines, which typically operate at lower pressure and flow rates.
Examples: De'Longhi, Sage, Philips, supermarket espresso machines.

Stove Top Grind
Slightly coarser than espresso, designed for moka pots and stove top brewers where pressure is lower than traditional espresso machines.
Examples: Bialetti and other stove top brewers.

AeroPress Grind
Medium-fine grind optimised for AeroPress.

Filter Grind
Medium grind designed for slower extraction methods that rely on gravity rather than pressure. Best suited for filter coffee brewers and drip machines.
Examples: Moccamaster, Melitta, V60 and batch brew systems.