Arbegona Anaerobic Washed

Nestled deep in the highlands of Ethiopia’s Sidama region, the Arbegona woreda is a rugged, remote community where coffee is heritage. Here, at 2,200 meters above sea level, the Rumudamo Washing Station serves as a hub for over 600 smallholder farmers, many of whom cultivate heirloom and 74112 varieties under the shade of false banana trees.

Managed by Asefa Dukamo Korma, the station takes an innovative approach to tradition. Cherries for this special lot are meticulously sorted, then sealed in oxygen-free barrels for an extended anaerobic fermentation that lasts up to 144 hours. After fermentation, the coffee is washed and slowly dried on raised African beds, allowing the vibrant character of Arbegona to fully unfold.

What results is a coffee that feels both grounded and experimental. It retains the floral elegance and clarity the region is known for, but the anaerobic process brings added depth and nuance, layering in complexity while preserving the integrity of the terroir.