The Sudan Rume variety of arabica coffee, discovered in 1940, is native to the wild forests of the Boma Plateau in Africa, specifically in the Marsabit mountains near the border of Sudan and Ethiopia. Its exceptional resistance to the coffee cherry disease makes it highly valued as a breeding variety, and its scarcity only adds to its desirability. With its large, long beans and medium yield, this unique coffee offers a one-of-a-kind experience. Known for its intriguing flavour profile with diverse aromas and natural sweetness. Generally, Sudan Rume coffee evokes delicate daisies and fruits like soft citrus and tropical fruits. Its acidity is rich, varying with the terroir and production methods of the growing region. Most often, it delivers a burst of sweet strawberry jam, fresh wildflowers, and a hint of fresh pine, creating an appealing and pleasant profile. The lingering finish has a rich chocolate aroma, providing a smooth and satisfying conclusion. Recently, this variety has gained popularity for its tea-like flavor, often described as mint, lemon verbena, and even eucalyptus. This is a rare and exceptional coffee that few have the opportunity to taste.

Sudan Rume Coffee Variety Natural
Process Details
- After harvesting, a second manual cherry selection is carried out, where green and unripe beans are removed.
-"Pre-cherry" is carried out. The selected cherry is immersed in water to maintain a temperature between 15 and 20 degrees Celsius and "float" the low-density beans, thus for 24 hours.
-After 24 hours, drying follows. Initially, the cherry is rapidly dehydrated, usually mechanically for a period of 8 hours at a temperature of 40 degrees Celsius.
-After 8 hours of dehydration, the cherry goes through a rest period where the cherry is left at room temperature (between 20 and 24 degrees Celsius)
- Then, it goes through sun drying in the canopies where the cherries are taken until they have a humidity of 11%. At this stage, periods of exposure to the sun of 8 hours and rest periods of 12 hours are carried out. The drying stage takes around 15 to 20 days.
-Once the cherry reaches 11% humidity, it is packaged and stored for a period of between 3 and 4 months. Monitoring of physical and sensory quality (tasting) is carried out monthly to monitor the quality of the cherry.

Origin: Colombia
Farm: La Riviera
Region: Risaralda
Altitude: 1800 m.s.l.

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Julio Madrid & Julio Quiceno/ La Riviera Farm – Lucky Cat - YOU 🫵🏼