We first featured coffee from Rumudamo with last year's natural lot - which was an absolute stunner. We locked in this year's crop as soon as we could, and we also managed to secure the outstanding anoxic washed lot we launched earlier in the year. Washed coffees dry faster, and the difference a few weeks can make in peak harvest/shipping time in Ethiopia shows in how much later this coffee is coming out - our penultimate Ethiopian of the 24/25 season. Brew Guide: Best Brewed with: Filter Lightest Influence: Super light, bright, fast roasting, chasing good structure, acidity presentation and florals. Best Rested: 3-4 weeks (atleast!) Filter: 62g/L, 96°C when fresh but when well rested you can go down to 92-93°C Espresso: 18g/48g/20-23s. Can also work as a turbo/soup While this year's crop shipment faced delays due to container shortages and geopolitical crises, we've increased our volume of this beautiful coffee. Scenery Coffee is committed to working with producer-owned value chains. Daye Bensa, founded by Asefa and Mulugeta in 1996, is a top Ethiopian exporter. Coffee Legends, run by Asefa's brother-in-law Atrie, focuses on promoting the Arbegona region of Sidama. This high-elevation region is seeing success in coffee cultivation despite rising global temperatures, producing dense, flavour-packed beans from JARC cultivars. Resting: If you can bear to wait, coffee stored in the bag (un-opened) for this period will improve immensely as it releases CO₂ created during the roasting process, and will be at peak flavour for several weeks following the "Best Rested for" indication. Once opened, consume within 2 weeks. We suggest that all of our coffees are best enjoyed within 3 months from the day it was roasted and indicate the "roasted on" date & "best before" date on the rear of the bag.