Description Rumudamo is a high elevation coffee sourcing area in Arbegona Woreda, named after the nearby Rumudamo Kebele. The name is associated with both ‘fertile land’ and ‘a lot of tree roots’, reflecting the region’s rich vegetation and productive soils. Coffee is sourced from multiple surrounding villages across 600 producers, where a sunny climate and abundant vegetation create favourable conditions for cultivation. At 2,200 to 2,400 metres above sea level, the area’s high elevation supports the slow development of complex flavour and sweetness. At the Rumudamo station, cherries are processed as naturals using 130 raised drying beds and 14 washing tanks. Selected cherries are spread in thin layers and dried over 16 to 20 days, allowing for even moisture reduction while helping preserve clarity and quality in the cup. PROCESS Natural REGION Arbegona, Bensa, Sidama ELEVATION 2200 - 2400 VARIETAL JARC, Landrace Varieties FLAVOUR PROFILE Berry, chocolate, almond, winey ROAST Espresso

Description Rumudamo is a high elevation coffee sourcing area in Arbegona Woreda, named after the nearby Rumudamo Kebele. The name is associated with both ‘fertile land’ and ‘a lot of tree roots’, reflecting the region’s rich vegetation and productive soils. Coffee is sourced from multiple surrounding villages across 600 producers, where a sunny climate and abundant vegetation create favourable conditions for cultivation. At 2,200 to 2,400 metres above sea level, the area’s high elevation supports the slow development of complex flavour and sweetness. At the Rumudamo station, cherries are processed as naturals using 130 raised drying beds and 14 washing tanks. Selected cherries are spread in thin layers and dried over 16 to 20 days, allowing for even moisture reduction while helping preserve clarity and quality in the cup. PROCESS Natural REGION Arbegona, Bensa, Sidama ELEVATION 2200 - 2400 VARIETAL JARC, Landrace Varieties FLAVOUR PROFILE Berry, chocolate, almond, winey ROAST Espresso