REGION: Arbegona, Sidama
PRODUCER: Multiple small farmers
PROCESS: Washed
VARIETY: 74112
ELEVATION: 2200 M
TASTING NOTES: Honeydew, floral, creamy
High in the mountains of Ethiopia's Sidama region, the Rumudamo Station stands as a beacon of coffee excellence. Located in Arbegona Village and managed by Asefa Dukamo Korma, this station works with over 600 local farmers who cultivate primarily 74112 heirloom varieties at soaring elevations.
This washed-process lot reflects the same meticulous attention to detail that earned Rumudamo Station both 2nd and 3rd place in Ethiopia's 2020 Cup of Excellence competition. Once cherries arrive at the station, they are carefully depulped and undergo 48–72 hours of wet fermentation before being thoroughly washed. The parchment is then dried on raised beds for 8–12 days, allowing for slow, even moisture reduction and exceptional clarity in the cup.
The station is part of Daye Bensa, a company that has been pioneering quality coffee production in Ethiopia since 1996. Their commitment to excellence and strong relationships with local farming communities have made them a respected leader in Ethiopian specialty coffee.
The Story Behind Your Coffee
Daye Bensa’s journey from humble beginnings to becoming a quality-focused powerhouse reflects the transformation of Ethiopian coffee. Working across multiple washing stations in the Sidama region, they’ve built lasting partnerships with local farmers while setting new standards for processing and quality control.
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roasted with care
Here at Tinker Coffee, we never operate on autopilot in pursuit of a shortcut. Great coffee requires not only precise timing, but real-time human perception and the careful application of heat. There’s no secret formula or little-known trick. Just thoughtfully sourced beans, roasted with care. That’s how we produce a remarkably delicious and evocative coffee experience in every batch. Pretty simple, really.
