RUMUDAMO
Allow me to introduce you to one of two exquisite Ethiopian coffees we have recently acquired from the illustrious Daye Bensa cooperative in Sidamo. This brew tantalizingly combines the nostalgic flavours of fruity sherbet and buttery caramel, it bursts with juiciness ensuring that each sip is a veritable explosion of joy. It’s no wonder this coffee clinched both 2nd and 3rd place in the 2020 Cup of Excellence in Ethiopia—clearly, this is no ordinary bean.
While coffee reigns supreme as Arbegona's principal cash crop, the region boasts a rich tapestry of agricultural diversity, producing sugar cane, false banana, an array of spices, and a cornucopia of vegetables. Following harvest, the cherries undergo a meticulous sorting process, buoyed by their own buoyancy in large water tanks, a rather luxurious treatment that ensures only the finest make the cut. They are then delicately transferred to raised beds adorned with mesh nets, where they are rotated every thirty minutes to achieve optimal dryness and finesse in fermentation. This meticulous process typically spans 12 to 15 days, contingent upon the whims of temperature and humidity, after which the dried cherries are stored in warehouses for an extended flavour maturation period—a sort of spa retreat for coffee.
Hailing from the verdant highlands of Arbegona in the village of Rumudamo, this coffee benefits from elevations as lofty as 2300 MASL—a fact that contributes significantly to its remarkable flavour profile. This altitude is not merely a number; it is the secret ingredient in the alchemy of coffee that grants Rumudamo its delicious distinction.
So, as you savour your cup of this splendid brew, take a moment to appreciate not just its remarkable flavour but the intricate and noble story behind each sip.
Allow me to introduce you to one of two exquisite Ethiopian coffees we have recently acquired from the illustrious Daye Bensa cooperative in Sidamo. This brew tantalizingly combines the nostalgic flavours of fruity sherbet and buttery caramel, it bursts with juiciness ensuring that each sip is a veritable explosion of joy. It’s no wonder this coffee clinched both 2nd and 3rd place in the 2020 Cup of Excellence in Ethiopia—clearly, this is no ordinary bean.
While coffee reigns supreme as Arbegona's principal cash crop, the region boasts a rich tapestry of agricultural diversity, producing sugar cane, false banana, an array of spices, and a cornucopia of vegetables. Following harvest, the cherries undergo a meticulous sorting process, buoyed by their own buoyancy in large water tanks, a rather luxurious treatment that ensures only the finest make the cut. They are then delicately transferred to raised beds adorned with mesh nets, where they are rotated every thirty minutes to achieve optimal dryness and finesse in fermentation. This meticulous process typically spans 12 to 15 days, contingent upon the whims of temperature and humidity, after which the dried cherries are stored in warehouses for an extended flavour maturation period—a sort of spa retreat for coffee.
Hailing from the verdant highlands of Arbegona in the village of Rumudamo, this coffee benefits from elevations as lofty as 2300 MASL—a fact that contributes significantly to its remarkable flavour profile. This altitude is not merely a number; it is the secret ingredient in the alchemy of coffee that grants Rumudamo its delicious distinction.
So, as you savour your cup of this splendid brew, take a moment to appreciate not just its remarkable flavour but the intricate and noble story behind each sip.
Allow me to introduce you to one of two exquisite Ethiopian coffees we have recently acquired from the illustrious Daye Bensa cooperative in Sidamo. This brew tantalizingly combines the nostalgic flavours of fruity sherbet and buttery caramel, it bursts with juiciness ensuring that each sip is a veritable explosion of joy. It’s no wonder this coffee clinched both 2nd and 3rd place in the 2020 Cup of Excellence in Ethiopia—clearly, this is no ordinary bean.
While coffee reigns supreme as Arbegona's principal cash crop, the region boasts a rich tapestry of agricultural diversity, producing sugar cane, false banana, an array of spices, and a cornucopia of vegetables. Following harvest, the cherries undergo a meticulous sorting process, buoyed by their own buoyancy in large water tanks, a rather luxurious treatment that ensures only the finest make the cut. They are then delicately transferred to raised beds adorned with mesh nets, where they are rotated every thirty minutes to achieve optimal dryness and finesse in fermentation. This meticulous process typically spans 12 to 15 days, contingent upon the whims of temperature and humidity, after which the dried cherries are stored in warehouses for an extended flavour maturation period—a sort of spa retreat for coffee.
Hailing from the verdant highlands of Arbegona in the village of Rumudamo, this coffee benefits from elevations as lofty as 2300 MASL—a fact that contributes significantly to its remarkable flavour profile. This altitude is not merely a number; it is the secret ingredient in the alchemy of coffee that grants Rumudamo its delicious distinction.
So, as you savour your cup of this splendid brew, take a moment to appreciate not just its remarkable flavour but the intricate and noble story behind each sip.