Sudan Rume Natural
Reviews:

Sudan Rume Natural

  • Tasting Notes Boozy tropical fruits. Rum and Orange. Lemongrass and honey
  • Location Valle del Cauca, Colombia
  • Elevation 1570 - 1850 M
  • Process Natural
  • metafields
    Region Valle del Cauca, Colombia
  • metafields
    Varietal Sudan Rume
  • metafields
    Elevation 1570 - 1850 masl
  • metafields
    Process Natural
  • metafields
    Importer DR Wakefield

Taste Notes

Boozy tropical fruits - Rum and Orange. Lemongrass and Honey.

£19.50

We've only secured 24Kg of this incredible coffee which is available individually or as part of a special gift pack alongside another rare and exceptional coffee Yemen Mutawast Yemenia Natural.

We've really pushed the boat out with this boozy bomb rare coffee from the Colombian masters of processing Cafe Granja La Esperanza. We've previously had some outstanding coffees from their Las Margaritas 'garden of varieties' farm such as the Naturally processed Pacamara, Pacamara XO and Mandela and they've applied the same level of expert processing to this rare variety.

Sudan Rume originates from modern day South Sudan, in what is now the Boma National Park. The park lies just across the border from Ethiopia, inside the small area where Arabica coffee still grows completely wild. Sudan Rume is an heirloom or ‘wild’ variety, mainly used as a stock of high quality genes for new hybrids. There are very few commercial plantations of pure Sudan Rume due to its low yields and susceptibility to disease, but Granja have planted a 4.8 hectare plot on Las Margaritas, and it has consistently produced competition winning results.

CGE apply their trademark level of attention to all stages of the production, from tree to dry mill, with a special focus on controlled fermentation. The carefully hand-picked cherries are first pre-fermented in Granja’s stainless steel fermentation tanks for around 30 hours, with the temperature controlled so it never exceeds 30°C. This allows time for complexity and wild flavour characteristics to build within the coffee before it is sent to mechanical driers for 48 hours to remove much of the moisture from the cherries, thereby almost completely halting fermentation. The cherries are then dried slowly and evenly in solar driers over approximately 4 weeks, until they reach a moisture content of around 11%. This is followed by a resting of at least three months in parchment in climate controlled warehouses, allowing moisture content to stabilise and flavours to increase in intensity.

The level of quality in agronomy, processing and experimentation is recognised world-wide and definitely goes to prove the adage that you only get out what you put in !

 

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