La Riviera Sudan Rume

About This Coffee

An 'Advanced Washed' Sudan Rume from Julio Quiceno's 'Finca La Riviera' in Risaralda, Colombia. This Sudan Rume is fermented in a bioreactor with kazachstania humilis yeasts for a 24 hour pre fermentation, followed by depulping, another 36 hours in the tank kept around 23ºC, 3 bars of pressure, nitrogen rich environment with a ph of 3.6-3.9, before being dried in a dehumidifer. A lot of steps, but what can I say, those mad scientists did it and created one of the most perfect and articulate Sudan Rume’s we’ve had in a minute: herbaceous and light cherry / blackberry aromatics, and distinct blackberry sweetness alongside pomegranate (black / purple vs red), rounded off with lush rosemary and lemon thyme.