Ethiopia Rumudamo washed

Coffee overview This anaerobic washed lot is one of two in this drop coming from the Daye Bensa washing station Rumudamo, which sits at 2,200 masl in Sidamo. This lot shows some of the best attributes of washed Ethiopian coffee: sparkling acidity, complex fruits, florals, and a superbly clean finish. It's a wonderful compliment to the natural lot, showing both similarities in the bean itself, and distinct differences due to its processing. While this lot has an anaerobic step, no processing markers exist in this cup. Coffee flavor profile Green grape, tangerine, rose hips. Acidity: tartaric, sparklingSweetness: citrus, juicyBody: floral, short Brewing evaluation Rest: 30+ days recommended Filter eval day 1: Gabi Standard Recipe of 1:18 shows a bright and sparkling cup, dominated by juicy tartaric acidity and equally bright tangerine citrus fruit. Another bright note, rose hips, leads into the very clean finish. Superbly clean and complex. We use 60 hardness, 20 buffer water heated to 1