A single origin coffee from Rumadamo, a small village in the Bensa District of Ethiopia, grown at approximately 2,500 meters above sea level — one of the highest coffee-growing elevations in the country. Processed using a Natural Anaerobic method involving handpicked cherries, 72-hour anaerobic fermentation, a second round of fermentation, and a careful drying process. The flavor profile features jasmine, honeysuckle, grape, passion fruit, and licorice notes, described as complex and transparent.
Founded in 2005 in Olympia, Washington, Olympia Coffee became a meaningful chapter in specialty coffee history when Oliver Stormshak and Sam Schroeder joined and acquired the company in 2010. Operating a 23 kilo Gothot and 70 kilo Loring roaster, they pioneered the Fair For All direct trade program in 2018, paying more than double Fair Trade rates (averaging $4.54 per pound compared to the $1.73 C Market standard). This commitment to transparency appears in annual reports and is backed by B Corp certification with an impressive 90.9 score. Every bag is roasted to order daily, ensuring uncompromising freshness, and their portfolio reflects multiple competition wins across specialty categories.
