Espresso Rumudamo

Ethiopia Rumudamo Natural – Espresso Roast Vibrant, Fruity Ethiopian Espresso with Serious Pedigree Especially roasted for espresso machines, this lot uses a slightly longer roast time than our filter version — taming the high natural acidity while keeping the signature citrus and spice character intact. The result is a bright, lively espresso that still tastes unmistakably of its origin. Rumudamo is grown at 2,200 metres in the Arbegona woreda of Ethiopia's Sidama zone — the highest-altitude coffee-growing area in the country. This lot scored 89+ SCA and took 2nd and 3rd place at the 2020 Cup of Excellence , grown by a community of 600 farmers across 840 hectares. Ideal if you enjoy: Bright, citrus-forward espresso rather than chocolatey or nutty Funky, high-acidity shots that stand out from typical espresso blends Espresso with milk where you still want fruit character to come through Quick Reference Detail Info Origin Arbegona Woreda, Sidama Zone, Ethiopia Washing Station Rumudamo Producer Asefa Dukamo Korma Variety 74112, Heirloom Altitude ~2,200 masl Harvest December–February SCA Score 89+ Accolades 2nd & 3rd Place, 2020 Cup of Excellence Taste Profile Sweetness: ●●●●○ Body: ●●●○○ Acidity: ●●●●○ A vivid, juicy shot with citrus, lemongrass and a warming spice note, finishing long and clean. Higher acidity than a typical espresso roast, by design — this is a coffee that wants to be bright. How to Brew Best methods: Espresso machine, moka pot Water temperature: 92–94°C Ratio: Start at 1:2 and adjust to taste — slightly longer extraction can help round out the acidity if you find it too sharp Milk drinks: Works well in a flat white if you enjoy fruit-forward espresso through milk; for a more classic milk drink, try our Brazil Eagle Monte espresso instead Why This Coffee Stands Out 89+ SCA score — exceptional quality, even rarer in an espresso roast Award-winning origin — 2nd & 3rd Place, 2020 Cup of Excellence Highest-altitude growing area in Ethiopia — 2,200 masl in Arbegona Community-grown — 600 farmers across 840 hectares Roasted specifically for espresso — longer roast time tames acidity without losing character About Rumudamo & the Arbegona Region Rumudamo washing station sits in a small woreda (district) within the Arbegona region of Ethiopia's Sidama zone — the highest-altitude coffee-growing area in the country. The station works with 600 farmers farming the 74112 heirloom variety across 840 hectares, harvesting around 350,000kg of coffee annually, processed mostly washed with a smaller natural lot (this one). Coffee is the area's main cash crop, grown alongside sugar cane, false banana, and spices. Who This Coffee Is (and Isn't) For Perfect for: Espresso drinkers who want vibrant acidity, not just strength Fans of "funky" or fruit-forward espresso roasts Anyone curious about Cup of Excellence-calibre coffee in espresso form Not ideal if: You prefer a smooth, low-acid, chocolatey espresso (try our Brazil Eagle Monte espresso instead) You take a lot of milk and want the coffee to disappear into it Frequently Asked Questions What does Espresso Rumudamo taste like? Citrus, lemongrass and a gentle spice note, with bright acidity and a long, clean finish — distinctly more vivid than a typical espresso roast. How is this different from the filter roast? The espresso roast uses a longer roast time to soften the acidity that this naturally bright coffee carries, making it better suited to espresso extraction while keeping its fruit character intact. Is this a good choice for milk-based drinks? It can be, if you enjoy fruit-forward flavour coming through your flat white or latte. If you want a more traditional, chocolatey milk drink, our Brazil Eagle Monte espresso is a better fit. What grind options are available? Whole bean, or pre-ground for espresso machine — select at checkout. How fresh is it? Roasted to order and dispatched promptly. Is there a filter roast version? Yes — Ethiopia Rumudamo Natural filter roast .