Colombia Sudan Rume
Tasting experience: We’ve nicknamed this coffee our “shoulder season cup” — it’s the exact thing we want to drink heading into spring. A coffee that gets us excited to plant a garden or wake up early for a farmers market stroll. It’s layers deep with fresh notes of cantaloupe, basil, rosemary, and lemon cream. We’re excited to have this super clean Sudan Rume from Colombian farmer Edwin Noreña and Campo Hermoso.
Country: Colombia
Continent: South America
Farm/Lot: Campo Hermoso / Edwin Noreña
Roast: Light
Process: washed
Fermentation: carbonic maceration
Elevation: 1,650 MASL (meters above sea level)
Varietal: Sudan Rume
About the process: Within 24 hours of harvesting, coffee cherries were sorted (soaked in water for 2 hours to separate ripe from non-ripe cherries), pulped, and then macerated. For 48 hours, these cherries are kept in a controlled, low-oxygen environment in 200kg reactors (aka, carbonic maceration fermentation). The mucilage is then removed (fully washed) using an ecological washed system. And, finally, coffee beans were sun-dried in a controlled greenhouse for 8 days.
Tasting experience: We’ve nicknamed this coffee our “shoulder season cup” — it’s the exact thing we want to drink heading into spring. A coffee that gets us excited to plant a garden or wake up early for a farmers market stroll. It’s layers deep with fresh notes of cantaloupe, basil, rosemary, and lemon cream. We’re excited to have this super clean Sudan Rume from Colombian farmer Edwin Noreña and Campo Hermoso.
Country: Colombia
Continent: South America
Farm/Lot: Campo Hermoso / Edwin Noreña
Roast: Light
Process: washed
Fermentation: carbonic maceration
Elevation: 1,650 MASL (meters above sea level)
Varietal: Sudan Rume
About the process: Within 24 hours of harvesting, coffee cherries were sorted (soaked in water for 2 hours to separate ripe from non-ripe cherries), pulped, and then macerated. For 48 hours, these cherries are kept in a controlled, low-oxygen environment in 200kg reactors (aka, carbonic maceration fermentation). The mucilage is then removed (fully washed) using an ecological washed system. And, finally, coffee beans were sun-dried in a controlled greenhouse for 8 days.
Tasting experience: We’ve nicknamed this coffee our “shoulder season cup” — it’s the exact thing we want to drink heading into spring. A coffee that gets us excited to plant a garden or wake up early for a farmers market stroll. It’s layers deep with fresh notes of cantaloupe, basil, rosemary, and lemon cream. We’re excited to have this super clean Sudan Rume from Colombian farmer Edwin Noreña and Campo Hermoso.
Country: Colombia
Continent: South America
Farm/Lot: Campo Hermoso / Edwin Noreña
Roast: Light
Process: washed
Fermentation: carbonic maceration
Elevation: 1,650 MASL (meters above sea level)
Varietal: Sudan Rume
About the process: Within 24 hours of harvesting, coffee cherries were sorted (soaked in water for 2 hours to separate ripe from non-ripe cherries), pulped, and then macerated. For 48 hours, these cherries are kept in a controlled, low-oxygen environment in 200kg reactors (aka, carbonic maceration fermentation). The mucilage is then removed (fully washed) using an ecological washed system. And, finally, coffee beans were sun-dried in a controlled greenhouse for 8 days.