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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.
SUMMER SIPPER
TASTING NOTES
Tropical Fruit, White Chocolate, Vanilla Ice Cream
