Ethiopia Rumu Damo Espresso

Rumudamo Station is more than just a processing site; it is a symbol of resilience and excellence in the Sidama region. Situated in the high-altitude village of Arbegona at a soaring 2,200 meters, this station is managed by Asefa Dukamo Korma and serves as a hub for over 600 local farmers.

​The station is part of the Daye Bensa network, a family company established in 1996 that has weathered the region's many challenges to become a global reference for quality. Their commitment to excellence is undeniable - Rumudamo coffees famously secured both 2nd and 3rd place in the 2020 Ethiopia Cup of Excellence.

​This success stems from the high-altitude terroir and the meticulous processing of the local 74112 Landrace variety. Whether Washed or Natural, every step is designed to preserve quality. Washed Process:

• Upon arrival, the fresh cherries are immediately de-pulped.
• ​The beans undergo a wet fermentation for a period of 48 to 72 hours to break down mucilage and develop acidity.
• After being thoroughly washed with clean water, the parchment is moved to African beds.
• The coffee dries slowly over 8 to 12 days until it reaches the perfect moisture content.

The result is a coffee that embodies the best of Sidama: complex, vibrant, and produced with a deep respect for both the community and the craft.