ETHIOPIA RUMUDAMO

Recommended Retail Price: £16/250g

Tasting Notes: Stunning us with a tropical sweetness and layered floral profile. Rumudamo delivers white peach, pineapple syrup and bright citrus in the cup, with a lingering honeysuckle finish.

Region: Arbegona, Sidama
Altitude: 2,200 - 2,400 m.a.s.l.
Variety: 74158, 74112, Heirloom
Processing: Washed

UK Arrival: September 2026

This is one of three Ethiopian coffees we’ll roast from this year’s harvest. It’s from the Arbegona region while the other two are from Yirgacheffe and Guji. It has the refreshingly aromatic and bright cup qualities typically found in Sidama coffee, so if you like elegant, floral, citrusy notes, this one’s for you. 

This coffee was grown by smallholder farmers in the highland village of Rumudamo and processed and exported by Daye Bensa, a company started by two coffee producer brothers who expanded into processing and exporting. It was imported by Coffee Legends, a micro importer specialising in Ethiopian coffee.

The smallholder farmers from the village of Rumudamo grow coffee on small plots at some of the highest elevations in Ethiopia. This high elevation plus the care taken in the growing, picking and processing of this coffee is what makes it exceptional. Their coffees were awarded second and third place for the Presidential Award in the 2020 Cup of Excellence competition. 

Rumudamo is one of Daye Bensa’s most distinguished sourcing regions, located in the Arbegona Wereda and named after the nearby kebele, Rumudamo. Renowned for its fertile soil and lush vegetation, the name “Rumudamo” itself carries dual meanings: “fertile land” and “a place with many tree roots.”

Currently, the Rumudamo washing station works with 600 farmers who grow 74158, 74112 and Heirloom varieties. They harvest 350,000 kilograms of coffee annually, most of which is processed into washed coffee. 74158 and 74112 were selected and developed by the Jimma Agricultural Research Center (JARC) in 1974 for their resistance to coffee leaf rust and ability to thrive at high altitudes like that of Rumudamo. They’re known for producing high-quality beans with distinctive characteristics which is part of why this region’s coffee has such a recognizable flavour profile.

Sidama is one of three regions (along with Harrar and Yirgacheffe) that the Ethiopian government trademarked in 2004 in an effort to generate recognition for its coffee. You’ll sometimes see coffees labelled Ethiopia Sidamo or Sidama. Both terms refer to the same region but Sidama is preferred because the name originated from the Sidama people and Sidamo is considered by some to be derogatory.