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Sudan Rume - Colombia
€28.50
Sudan Rume Colombia. Sudan Rume. Washed. Thermal Shock.
Every bean has a story
Sudan Rume is a unique variety and a very fruity coffee from Finca Quebraditas in Colombia.
In 2018, Edinson and his girlfriend Luz Angela acquired Finca Quebraditas, with financial support from Angela’s father, who firmly believed in the family project. Edinson dedicated his whole life to the world of coffee, focusing particularly on quality. Before fully diving into his own project, Edinson had gained valuable experience working in another company. This provided him with a deep understanding of the coffee market, its evolution, and the ability to adapt to changes.
Thus, Quebraditas was born, a family venture with a clear focus on producing specialty coffees. Their unique proposition lies in creating distinct and replicable sensory profiles through innovative fermentation processes, such as thermal shock and yeast inoculation. Additionally, their agronomic management, highlighting soil care through strategic shading, organic matter use, and maintaining pH with amendments and lime, enhances the coffee’s quality from cultivation.
With the two coffee farms located between 1600 and 1850 meters above sea level in the central mountain range, Quebradita spans a total of 18 hectares. Of these, 10 hectares have traditional varieties like Caturra and Colombia, while they are consolidating one exclusively for varietals. The varieties cultivated include Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará.
If you are a lover of Finca Quebraditas coffees, go check out their other gems - Papayo or SL28
Every bean has a story
Sudan Rume is a unique variety and a very fruity coffee from Finca Quebraditas in Colombia.
Finca Quebraditas
In 2018, Edinson and his girlfriend Luz Angela acquired Finca Quebraditas, with financial support from Angela’s father, who firmly believed in the family project. Edinson dedicated his whole life to the world of coffee, focusing particularly on quality. Before fully diving into his own project, Edinson had gained valuable experience working in another company. This provided him with a deep understanding of the coffee market, its evolution, and the ability to adapt to changes.
Thus, Quebraditas was born, a family venture with a clear focus on producing specialty coffees. Their unique proposition lies in creating distinct and replicable sensory profiles through innovative fermentation processes, such as thermal shock and yeast inoculation. Additionally, their agronomic management, highlighting soil care through strategic shading, organic matter use, and maintaining pH with amendments and lime, enhances the coffee’s quality from cultivation.
With the two coffee farms located between 1600 and 1850 meters above sea level in the central mountain range, Quebradita spans a total of 18 hectares. Of these, 10 hectares have traditional varieties like Caturra and Colombia, while they are consolidating one exclusively for varietals. The varieties cultivated include Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará.
Sudan Rume processing
- Harvesting: Starts with a selective selection of coffee cherries by hand, ensuring a minimum of 80% fully ripe fruit, which provides optimal sugar concentration and process uniformity.
- Floating: The selected cherries then float in clean water to remove underripe, dried, and defective fruits, ensuring a homogeneous and high-quality raw material.
- Fermentation: The team carries out a controlled oxidation stage for 12 hours in food-grade plastic tanks, promoting enzymatic activity and the formation of aromatic precursors.
- Dry Pulping: The coffee is then dry-pulped, maintaining a suitable environment for fermentation.
- Fermentation and Thermal Shock: The coffee undergoes a 96-hour fermentation with selected yeast strains. At the end of this stage, a thermal shock takes place to stabilize microbial activity and enhance cup clarity, sweetness, and complexity.
- Drying: Once fermentation is complete, the coffee dries mechanically for approximately 76 hours at an average temperature of 40°C, ensuring a gradual and uniform moisture reduction while preserving sensory quality.
- Stabilization: After reaching the desired moisture level, the coffee gets packed in GrainPro bags and allowed to rest, ensuring proper stabilization before storage and commercialization.
If you are a lover of Finca Quebraditas coffees, go check out their other gems - Papayo or SL28
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Tasting notes
Imagine a tropical fruit cheesecake!
Elegant and expressive, this coffee showcases a vibrant spectrum of tropical fruit. White grape sweetness meets juicy papaya and ripe mango, while starfruit brings crisp, citrus-like brightness. A silky touch of coconut rounds out the cup before a long finish of passionfruit and tamarind leaves a beautifully layered impression.
Recipe for espresso
Grams in: 18.5g
Grams out: 38g
Extraction Time: 23-25" seconds
Water Temperature: 93 - 94 C
Aged Best Use: Between 12-25 days
Imagine a tropical fruit cheesecake!
Elegant and expressive, this coffee showcases a vibrant spectrum of tropical fruit. White grape sweetness meets juicy papaya and ripe mango, while starfruit brings crisp, citrus-like brightness. A silky touch of coconut rounds out the cup before a long finish of passionfruit and tamarind leaves a beautifully layered impression.
Recipe for espresso
Grams in: 18.5g
Grams out: 38g
Extraction Time: 23-25" seconds
Water Temperature: 93 - 94 C
Aged Best Use: Between 12-25 days
Read More
Read Less
Beans:
Whole Beans 250g
- Whole Beans 250g
- Ground for Espresso 250g
- Ground for Filter - Cafetiere 250g
- Ground for Filter - Hand Brew 250g
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