This wash lot from Rumudamo is a great example of what we love in a washed Ethiopian, delicate and tea-like with lots of sweetness and a bright acidity. We’re really enjoying flavours that remind us of peach, lingonberry (or at least the Ikea cordial version!) soft florals like orange blossom and chamomile and a sweet, creamy note like dulce de leche. The region’s extreme altitude also plays a key role. Even as rising global temperatures affect lower-altitude farms, Arbegona’s higher elevations—once considered too cold for coffee—are now proving ideal. Farmers there are successfully producing some of the highest-grown coffees in the world. This shift highlights both the challenges facing traditional coffee regions and the potential of new, high-altitude areas to sustain specialty coffee. Processing is meticulous: cherries are de-pulped on arrival, wet fermented for 48–72 hours, washed, and then dried on raised African beds for 8–12 days, further enhancing flavour clarity and cup quality.