Varietal: Ethiopian Landrace
Process: Washed
Producers: Smallholders of Rumudamo Washing Station
Notes: Nectarine, Lavender, Wildflower Honey
About the coffee:
Rumudamo sits in the Arbegona woreda of Sidama, on some of the highest coffee-growing ground in Ethiopia. The washing station is managed by Asefa Dukamo Korma, and more than 600 farming families deliver cherry to it. Most of them grow a mix of 74112 and heirloom landrace varieties on plots you'd struggle to find on a map.
Washed Ethiopia can go two ways: clean and forgettable, or clean and electric. This is the second kind. Elevation does most of the heavy lifting — slow cherry maturation at 2,200 masl builds acidity that has somewhere to go — and the station's fermentation and drying discipline keeps it from muddying.
The first thing we taste is nectarine, ripe but not heavy. Underneath it there's a lavender note that reads more aromatic than sweet, and as the cup opens up the whole thing settles into wildflower honey. Tea-like body, long finish, the kind of coffee that gets better the longer you sit with it.