Ethiopia Rumudamo Natural

OriginEthiopia

Roast levelLight

ProcessNatural

Summary

A natural processed coffee from the Sidama region of Ethiopia, specifically from the Rumudamo Washing Station, which sources cherries from smallholder farmers at high altitudes. This lot features the Heirloom 74112 variety and is produced by Daye Bensa Coffee. The cup is characterized by notes of apricot, caramel, milk chocolate, and forest fruits, with a syrupy sweetness and velvety texture. It is roasted to an omni roast level, suitable for both espresso and filter brewing.

AI-assisted description, based on roaster & cupping data.

Brew guide

Espresso

Coffee in: 18 g
Coffee out: 40 g
Time: 25 s
Temperature: 92°C

Target EY 20-22%

French press

Coffee in: 18 g
Coffee out: 265 g
Water: 300 g
Time: 4:00
Temperature: 94°C

Grind: 700-900 microns

Set up your grinder

0:00Pour around 80 grams of water over the coffee in circular moves, wetting all the coffee to start blooming. (15 s)
0:40Pour the rest of the hot water in a circular move, keeping all coffee particles immersed. (3:20)

Target EY 18-20%. Grind finer than regular French press due to Espro Press micro filters. If using a basic filter, grind coarser and extend brew time.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Cupping score: 87
Producer: Daye Bensa Coffee
Altitude: 2200 m.a.s.l
Variety: JARC 74112
Notes: Apricot, Caramel, Forest Fruits, Milk Chocolate

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The roaster

DropShot Coffee Roasters

DropShot Coffee Roasters is a specialty coffee brand with a name that hints at precision and purpose. Beyond the name and the promise of carefully roasted bean…

AI-assisted description, based on roaster & cupping data.

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