ET. Elias Kare | 74112 - Natural | Extra Light

• Farmer: Elias Kare

• Washing station: 

  Rumudamo

• Region: Arbegona, Sidama, Ethiopia

• Altitude: 2200-2400 masl

• Varietal: 74112

• Process: Natural

• Harvest: 2026

• Taste notes: Jasmine - Blueberry - Lychee

• Roast level: Extra Light

• Roaster: Rubasse Hyper Pro+ with NIR technology

Rumudamo Washing Station is one of the renowned specialty coffee processing stations in Ethiopia’s Sidama region, managed by the respected exporter Daye Bensa Coffee. Located in the Arbegona district at an exceptional altitude of 2200-2400 meters above sea level, Rumudamo takes its name from the local expression for “fertile land,” reflecting the high-altitude environment and favorable growing conditions of the area. The station works with more than 600 smallholder farmers from the surrounding hillsides, carefully collecting and processing hand-picked cherries through Natural, Washed, and advanced anaerobic fermentation methods. Its coffees have earned international recognition, including 2nd and 3rd place finishes at the 2020 Ethiopia Cup of Excellence.

Among Rumudamo’s exceptional offerings, Elias Kare’s lot stands apart as part of the Single Farmer Project. Unlike the communal model common in Ethiopia, where cherries from numerous smallholder farms are pooled and processed together, this lot is harvested exclusively from a single farm under Elias Kare’s direct management, with no coffee from outside sources blended into the lot. This farm-specific approach provides a higher level of traceability and quality control, while allowing the coffee to express the distinctive character of its farm and terroir with greater clarity and consistency.

This lot is composed exclusively of 74112, an Ethiopian Arabica selection developed by the Jimma Agricultural Research Center (JARC) from coffee populations in the Metu-Bishari forest. Selected for its resistance to Coffee Berry Disease (CBD), the variety is well adapted to Ethiopia’s high-altitude environments and is valued for its strong cup potential, often expressing floral aromatics, bright acidity, and vibrant fruit character. The coffee is processed using the Natural method, with carefully selected ripe cherries dried whole on African raised beds and regularly turned for slow, even drying.

Filter

• Grind size: Medium coarse (1-1.5 mm)

• Water temp: 95-99 °C

• Water hardness: 50ppm

• Ratio: 12g coffee/200g water
       0:00: Pour up to 30g
       0:30: Pour up to 115g
       1:15: Pour up to 200g
       2:00: Finish

• Pouring flow rate: 8-10 g/s

Espresso

• Grind size: Fine (0.3-0.4 mm)

• Water temp: 93°C

• Water hardness: 50ppm

• Ratio: 1:3

• Time: 15-18 seconds

• Pressure: 1-3 bar

*The coffee reaches its peak flavor 3–12 weeks after the roast date.