If you're ordering whole beans, we recommend allowing the coffee to rest for at least 10 days after roast before brewing. If you're ordering ground coffee, use immediately.
Recommended brewing
Best
Pour Over with
Great Filter
Very good Espresso
Grind settings
Kinu M47 grinder —
Set dial to zero
Turn two and three-quarter turns
For naturally processed coffees, grind slightly coarser.
You'll find the Rumudamo washing station, overseen by established Ethiopian coffee exporters Daye Bensa, in the village of the same name within the prized coffee-growing region of Sidama.The notably high elevations of the area have led to coffees produced here being categorized as 'highland coffee' and often these lotsdoexhibitthe prominent sweetness and rich fruit notes associated with elongated periods of maturation.This specific coffee does exactly that and is one of the finest of its kind we've enjoyedin recent years. Fruit-forward and weighty in texture, it's an exceptional expression of high-quality Ethiopian natural coffee. A real joy.
