Rumudamo Station
Background
Rumudamo is one of our distinguished sourcing areas, located in Arbegona Wereda and named after the nearby kebele, Rumudamo. This region is well known for its fertile land and rich vegetation, with the name "Rumudamo" carrying two meanings: "fertile land" and "a lot of tree roots." Coffee from this area is sourced from multiple villages. With an altitude ranging from 2200 to 2400 meters above sea level, this high-elevation environment provides optimal conditions for producing exceptional coffee.
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Elevation - 2200 – 2400 msi
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Climate - Sunny, Surrounded by Vegetation
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Region: Sidama/ Bensa / Arebegona
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Processing Method: ,Natural Coffee, Washed Coffee, Washed Anaerobic,
Anaerobic Washed(Reverse), Natural Anaerobic
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Station Owner/Producer: Asefa Dukamo Korma
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Harvest Month: Dec-Feb
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Number of Drying Beds: 130
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Number of Washing Tanks: 14
Processing Method
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Natural Coffee - Quality experts check and approve coffee before processing.
- Dried slowly due to variable moisture content.
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Washed Coffee - 11 fermentation tanks
- Fermented for 72 hours, then dried for 9 days.
- Covered during intense sun to prevent cracking.
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Washed Anaerobic - Fermented in barrels for 120 hours.
- Dried for 8 days.
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Anaerobic Washed (Reverse) - Fermented for 126 hours.
- Dried for 8 days.
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Natural Anaerobic - Unripe beans are sorted before fermentation.
- Fermented in barrels for 96 hours.
- Dried for 9 days.
- Unfermented beans manually sorted.
