Ethiopia Rumudamo washed

Coffee overview

This anaerobic washed lot is one of two in this drop coming from the Daye Bensa washing station Rumudamo, which sits at 2,200 masl in Sidamo. This lot shows some of the best attributes of washed Ethiopian coffee: sparkling acidity, complex fruits, florals, and a superbly clean finish. It's a wonderful compliment to the natural lot, showing both similarities in the bean itself, and distinct differences due to its processing. While this lot has an anaerobic step, no processing markers exist in this cup.

Coffee flavor profile

Green grape, tangerine, rose hips.

Acidity: tartaric, sparkling
Sweetness: citrus, juicy
Body: floral, short

Brewing evaluation

Rest: 30+ days recommended

Filter eval day 1: Gabi Standard Recipe of 1:18 shows a bright and sparkling cup, dominated by juicy tartaric acidity and equally bright tangerine citrus fruit. Another bright note, rose hips, leads into the very clean finish. Superbly clean and complex.

We use 60 hardness, 20 buffer water heated to 198F in all of our recipes.

Information

Farm: mutliple smallholder farmers
Region: Sidamo
Country: Ethiopia
Variety: 74112 field blend
Process: Anaerobic washed
Sourcing: Coffee Quest