Sudan Rume Coffee Colombia La Riviera


This is an ultra-rare varietal with a flavor like no other coffee. We taste Lemongrass, Sun Tea, and Delicate Florals. Yum!

Sudan Rume Coffee. Rume Sudan Coffee Variety. Colombian Risaralda Coffee.

Sudan Rume Coffee: A Flavor Like No Other

Certainly, this Sudan Rume bean is unique. It’s complex palate has an underlying sweetness. This compliments notes of herbs and spice in the cup. It has a smooth,  black tea base. The beans have a rustic, banana-bready aroma especially when ground. There is a lemongrass and blue raspberry profile in the aeropress brew. It gets candy sweet as it cools down.

Gentle blue florals like violet and lavender accompany hints of cinnamon in the V60 pour over. Espresso brews feature more lemon candy and punchy herbs than spice. Furthermore, a jammy body. What a treat. Every brew type was unique.

A subtle woody cedar flavor comes through in all of our tastings. This reminds us of Jamaican Blue Mountain and Kona beans. As a result, this coffee is a combo of sweet and savory. It has a wonderfully balanced acidity. We love the crisp, rich mouthfeel. Lots of flavor and structure.

We did some 4 cup Chemex brews with medium grind. Explicitly, this gave us sweet blue raspberry flavor and big body. It’s a unique coffee with a one-of-a-kind palate.

Potency in the finish always has us wanting to brew it again. We are using 80 TDS water by Aquacode in all our brews.

About the Honey Processing

This micro-lot is an experimental honey process coffee.

  • Firstly, when they pick the coffee cherries they examine them in small batches. They test ripeness based on sugar content.
  • Secondly, they partially depulp the cherries and transfer them to a cooling tank for several hours.
  • Thirdly, they remove the majority of the cherry and pack them into steel tanks. They are at a controlled temperature to create a cold, low oxygen environment. The coffee is left in bags in cold storage for up to 48 hours.
  • Finally, it is patio dried,  bagged,  and readied for export.

In conclusion, all these steps take a lot of time and attention to help stabilize the process and reduce defects. As a result,  the premium quality and value of the brew is greatly improved. Most importantly, we appreciate the effort. It’s exciting to offer you a chance to try something new.

About the Producer

Julio Cesar Madrid Tisnés has made a name for himself in the specialty coffee industry in Risaralda. He is a master of growing rare coffee varietals. He is a third-generation coffee farmer with an eye for detail and decades of experience. Above all, farming coffee trees that produce less coffee but profound flavor profiles has become his specialty. For example, he currently cultivates Gesha, Sudan Rume, Maragogype, Pink Bourbon, and Laurina to name a few. They have also invented and refined different fermentation protocols for myriad methods, including diverse inoculations and nitrogenated fermentations.

Sudan Rume Coffee Variety Farmer, Rume Sudan, Colombia Risaralda Coffee

Julio has produced many prestigious coffees. For instance, Best Colombian at Yara’s Champion Coffee Competition in 2015. In addition, their coffees won Silver at AVPA Armenia and Bronze at AVPA France in 2021.

Most recently, Italian barista, Danielle Ricci earned second place in the World Barista Championships in Athens, Greece with a coffee from another of his farms Finca Milan.

The farm is part of the well known Café Uba umbrella. Especially, they are known for experimental processing methods. In fact, they invent new techniques. For example, they took the time to create the unique honey processing method they use for this coffee. Moreover, a fruit infused culturing process they use was recently accepted to be presented at the 7th Colombian Congress of Bioinformatics.

Sudan Rume coffee is Wild!

Rume Sudan Coffee Variety. Colombian Risaralda Coffee.

South Sudan’s Boma Plateau is just across the border from Ethiopia. It is home to this wild coffee variety with origins going back tens of thousands of years. Some believe maybe longer than that.

In his 1942 paper, A.S. Thomas described wild Arabica coffee growing on the slopes of Mt. Nelichu. He found it in the two localities of Barbuk and Rume. Consequently, three samples of the ancient arabica were left in storage at the international coffee collection at CATIE.

Risk and Reward

In general, this variety is mostly in use for hybridization. It can increase natural disease resistance. Mostly, it’s bred to prevent coffee cherry disease. Also, it can reduce the astringency of other varieties. However, some farmers are growing it as a single origin because of the high quality and unique flavor.

Moreover, it is a risk to plant low yielding trees that might have a strange flavor. We commend Julio for taking the risk. Undoubtedly, it’s paid off. Indeed, the cup quality speaks for itself.

In 2021, a new genetic study shed light on the origins of arabica coffee. In addition, the genetic diversity of coffees from Sudan. It is possible that coffea aribica may have originated in Sudan before it existed in Ethiopia!

Sasa Sestic won the 2015 World Barista Championship with a Sudan Rume varietal. It brought this ultra rare coffee a lot of respect and attention as a single origin specialty coffee. In conclusion, this is a one-of-a-kind bean with a history that’s as unique as its taste in the cup.

Colombian Risaralda Coffee

Risaralda features a wealth of landscapes. It has many microclimates inside a small area. The jurisdiction is surrounded by 3 volcanoes. The Paramillo de Santa Rosa, Paramillo del Cisne, and Nevado de Santa Isabel. As a result, the fertile soil is made up of igneous rocks and volcanic ash. Risaralda is next to the valle del cauca.

The average elevation is 1465 MASL. Consequently, there are many warm cloud forests. This is the perfect place to grow finicky crops. That includes low yielding coffee plants like these. The beans that grow here have a sugary and exciting aroma. They produce a balanced, clean cup with low acidity.

For more awesome Colombian coffee check out the natural process Sidra varietal from Finca El Diviso.

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