Daye Bensa

Description

Rumudamo Anaerobic - Ethiopian Anaerobic Natural 74112

Flavour Characteristics

White Florals, Mango Rubicon, Papaya, Tinned Peach

Suitable for: Espresso & Filter Brewing
Best As: Espresso (Black or Milk) & Filter (Black)

Origin & Producer Details

Producer: Daye Bensa
Farm: Rumudamo Washing Station
Origin: Ethiopia
Region: Argebona
Variety: 74112 (Serto)
Process: Anaerobic Natural

Sourced via: Coffee Legends

Recommended Rest

For the best tasting brew of this specialty coffee from Ethiopia, we'd suggest enjoying this coffee when it is 24–57 days off roast — we wrote a blog on this here.

Bought more than you can drink at its peak? Our guide to freezing coffee shows how to keep it tasting this good for months.

Browse all Single Origin coffees

About This Coffee

You can say it if you'd like... We bought too many exceptional Ethiopian coffees this year... I know! I know! I just can't resist - Ethiopia is one of my favourite places to source coffees from, and when they have a season as good as they've had this year, one can't help but buy lots and lots of them!

Back when we were fortunate enough to book these phenomenal coffees, Atrie (Coffee Legends) gave us a gentle nudge to buying this coffee in particular and it's easy to see why.

Rumudamo is one of Ethiopia’s highest altitude coffee growing areas, sitting at a mighty 2200-2400 masl. Around 600 smallholder farmers cultivate the 74112 variety across approximately 840 hectares, delivering their cherries to the local washing station to the Daye Bensa operated Rumudamo station.

What is variety 74112?

74112 (AKA Serto) is commonly referred to as a JARC cultivar (JARC standing for Jimma Agricultural Research Centre). 74112 is the catalogue number. All varieties denoted as 74xxx indicate that they were original landraces discovered in 1974 in local forests. Certain varieties were generationally selected for pronounced cup quality, disease resistance, and yield. Once selected for, the seed pools were propagated and sold.

How is this coffee processed?

For this anaerobic lot, selected cherries are sealed in barrels and fermented for 72 hours, then moved to raised African beds fitted with mesh nets. The coffee is turned every 30 minutes to ensure even drying and controlled fermentation, with drying typically taking 12 to 15 days depending on conditions. Once dried, the cherries are stored in warehouses to allow further flavour development.

Our Relationship with Daye Bensa & Coffee Legends

Firstly, we adore working with Atrie - he understands our aims as a business and what kind of quality + relationships we are after in our sourcing. We want to be serving the very best that Ethiopia has to offer and that means working once again with Daye Bensa.

This is the 5th season in a row that we have been fortunate enough to continue our relationship with Daye Bensa, and now we're bringing this ridiculous Anaerobic Natural 74112 to the fore.

How to Brew This Coffee

Dial-in tips & essential tools

Rest window: follow the recommended 24-57 days off roast for best clarity and balance.

Use a precise scale: accuracy matters for Anaerobic coffees. See our guide to the best coffee scales here and consider the Felicita Parallel for reliable dosing.

Filter brewing: start with a classic 1:16–1:17 ratio, medium-fine grind, adjust grind to balance florals and intense tropicality.

Espresso: Start with a longer ratio (e.g. 1:2.2–1:2.4) to showcase tropical characteristics. An even, level tamp matters here too; see our guide to the best coffee tampers.

Best Recipe: The best recipe that we have found for this coffee is using Orea v4, 15.5g Coffee, 250g water, 2:20 brew time.

Explore More Of Our Coffees

Bookkisa – a vibrant, tropical Ethiopian natural from Guji, with pineapple, blueberry juice and white peach.

Malawo – a washed Ethiopian 74158 from Sidama, with jasmine florals, lemonade and candied lemon.

Abner & Vanessa – a natural Brazilian coffee from husband-and-wife duo Abner and Vanessa, with notes of Hobnob biscuit, pear and creamy macadamia.

From our archive: Rumudamo – a natural Ethiopian 74112 with fresh apricot, manuka honey and blueberry.

From our archive: Bekele Yutute – an anaerobic natural 74158 from Sidama with orange sweets, peach yoghurt and blueberry.

Browse all single-origin coffees.

FAQs

What is the 74112 variety?

74112 (AKA Serto) is commonly referred to as a JARC cultivar (JARC standing for Jimma Agricultural Research Centre).

What does “Natural” process mean here?

“Natural” means the coffee cherry is dried as a whole coffee cherry. This typically yields boozier, sweeter profiles that emphasise variety and terroir.

How should I brew this coffee?

Follow the 24–57 day rest guidance, weigh precisely with a good scale (see our scales guide and the Felicita Parallel). For filter, start around 1:16–1:17; for espresso, try 1:2.2–1:2.4 to highlight the florals and citrusy characteristics.

Where is this coffee from?

Rumudamo Washing Station, produced by Daye Bensa, sourced directly by Harmony Coffee.

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✅ Ethically sourced directly from Daye Bensa

Text from Harmony Coffee's listing.