Rumudamo gained global fame two years ago after winning Ethiopia's inaugural Cup of Excellence competition. It is located way up in Arbegona, a region we have been focusing on for the last few years. In the cup we find lavender, nectarine, and wildflower honey.
Hand-picked at peak ripeness. Floated to further remove defects. De-pulped on the day of harvest. Wet fermented for 48-72 hours. Dried on raised beds.
This is our first year working with this washing station, but it's one we've had our eyes on for a few years. Arbegona is a region in Ethiopia we have been focusing on over the last few years, as it has produced some of the highest-scoring coffees we've ever tasted. Rumudamo became prominent two years ago when it won the inaugural Ethiopian Cup of Excellence competition. We're very excited to have this coffee on our menu, and look forward to deepening our work in this region.
Ethiopia is widely acknowledged as where coffee originated, and its production continues to represent about 10% of the country’s gross domestic product. DNA testing has confirmed over 60 distinct varieties growing in Ethiopia, making it home to the most coffee biodiversity of any region in the world. Given the tradition of coffee production in Ethiopia and the political interworkings of the Ethiopian coffee trade, it is virtually impossible to get single variety coffee lots from Ethiopia. This is changing, albeit very slowly. Most Ethiopian coffees are blends of the many Ethiopian varieties, and referred to simply as 'Ethiopian Landrace'.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.