Low Rider (Ethiopia) Wholesale

This coffee comes from small plots in the highland area of Arbegona which benefits from the very high altitude of 2200 MASL. Currently, the station works with 600 farmers. The station also farms the 74112 varieties of coffee on 840 hectares of land and annually harvests 350,000 kilograms of coffee, which is processed mostly into washed and in a lesser amount, into natural coffee. Coffee is the main cash crop in this area, though many other crops grow here such as sugar cane, false banana, spices and vegetables.

Rumudamo is a small woreda in Arbegona area which is one of the 30 districts in the Southern Nations, Nationalities, and Peoples' Region of Ethiopia. Part of the Sidama Zone, Arbegona is bordered on the south by Bona Zuria, on the southwest by Bursa, on the northwest by Gorche, on the north by the Oromia Region, and on the east by Bensa. 

The altitude is around 2,200m above sea level and located at the highest altitude among other coffee-growing areas in the country. The coffee available in this area is categorized as Highland Coffee. Hence 2020's Cup of Excellence Ethiopia's Presidential Award Winner of 2nd and 3rd Place Coffee is from Rumudamo.

Process Info

Step 1 - Ripe coffee cherries are hand-picked

Step 2 - The cherries are spread out in thin layers on drying beds in the sun to dry.

Step 3 - The cherries are regularly turned to ensure even drying and prevent mould or fermentation. Drying can take anywhere from 12-15 days, depending on weather conditions. The cherries must dry until the moisture content is about 10-12%.

Step 4  - Once the cherries are fully dried, they are passed through a hulling machine that removes the dried fruit pulp (mucilage) and outer parchment layer.

Step 5  - The beans are cleaned to remove any remaining debris and sorted by size, weight, and color.

Step 6  - The green coffee beans are bagged and stored in a cool, dry place, awaiting export.

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