This Ethiopian coffee is from the Rumudamo Washing Station in the Sidama region. It is cultivated by small farmers growing traditional varieties at altitudes between 1,800 and 2,000 meters. The washed processing involves manual cherry sorting, depulping, cold water fermentation, and multiple washing cycles. The parchment coffee is then slow-dried on African raised beds. The cup profile is bright and floral with elegant acidity and fine sweetness characteristic of Sidama coffees. Flavor notes include elderflower, bergamot, and a fresh, clean finish.
A specialty coffee roastery that offers a wide variety of single-origin coffees and blends, with a focus on freshness and highlighting the diverse flavors of different coffee-growing regions.
