Daye Bensa

Description

Rumudamo - Ethiopian Natural 74112

Suitable for: Espresso & Filter Brewing
Best As: Espresso (Black), Espresso (Milk based) & Filter (Black)
Roast Level: Light, roasted for clarity

Flavour Description: Fresh Apricot, Jelly Tots, Manuka Honey, Blueberry, Oolong Tea

Producer: Daye Bensa, Rumudamo Village Smallholders
Washing Station: Rumudamo
Region: Arbegona
Variety: 74112 (JARC)
Process: Natural
Sourced via: Coffee Legends

Recommended Rest:

For the best tasting brew out of this specialty coffee from Rumudamo, we'd suggest resting this for 24-57 days off roast - we wrote a coffee 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.

Recommended Water:

As a general rule of thumb, we recommend brewing with filtered water between 70 - 130ppm.

If you build your brewing water from scratch, we use APAX to optimise the water for each coffee - here's what we found worked best on our setup (based on 300ml of brew water):

7 drops Tonik
2 drops Sweet
5 drops Lylac
88 ppm

About This coffee:

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 gorgeous Natural 74112 to market.

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.

The 74112 variety is colloquially known as Serto, but we tend to refer to it by its catalogue number. This is categorised as a JARC cultivar (which stands for the Jimma Agricultural Research Centre), following the Metu Bihari selections in 1974. Serto is widely selected for these days, due to its noted resistance to coffee berry disease and high quality cup profile.

When tasting through the first roasts of this coffee, we were thrilled to find a high degree of sweetness, finding flavours of Fresh Apricot, Jelly Tots and Manuka Honey.

How should I brew this coffee?

Dial in with accuracy

Because this coffee is expressive and fruit-forward, accurate dose and yield help you hit the sweet spot. We strongly recommend using a reliable scale — see our guide, The Best Coffee Scales, and our bench favourite, the Felicita Parallel.

Filter brew?

For V60, Orea and other pourover methods, follow our Best Pourover Recipes to lock in consistent extractions.

FAQs

What is the 74112 variety?

It’s a JARC-selected Ethiopian cultivar (catalogue series “74xxx” discovered in 1974). These lines were selected for cup quality, disease resistance and yield, then propagated for distribution. 74112 is the catalogue number for a variety sometimes referred to as Serto.

What does “Natural” process mean here?

Whole cherries are dried on raised beds (Around 16 days; Rumudamo can extend to ~20–25 days) before hulling, often producing fruit-driven flavours like blueberry, tropical fruit and tea-like florals.

How long should I rest the coffee post-roast?

We suggest 24–57 days off roast for optimal flavour development. More on resting coffee here.

Is this better for espresso or filter?

It’s suitable for both. Expect expressive fruit in filter; for espresso, aim for precise dose/yield. It can't be stated enough how important a high quality scale is for brewing espresso - so if you're looking for good drip tray scales, see our scales guide.

✅ Ethically Sourced
Via Coffee Legends

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Text from Harmony Coffee's listing.