Colombia La Riviera Sudan Rume
COFFEE REVIEW: NOVEMBER 2021: 94 points
Blind Assessment: Delicate, complex, rich-toned. Cocoa nib, persimmon, caramel, cardamom, fresh-cut cedar in aroma and cup. Sweet-savory structure with balanced, bright acidity; lithe, satiny mouthfeel. Cocoa-toned finish with undercurrents of caramel and cardamom.
Notes: Produced at Finca La Riviera entirely of the rare Sudan Rume variety of Arabica and processed by a proprietary method that involves fermentation of the whole fruit, followed by a cold-soak, before de-pulping and drying. RamsHead Coffee Roasters is a family-owned company founded by Bozeman, Montana, natives Caleb and Laura Walker that specializes in direct trade microlot coffees. For more information, visitwww.ramsheadcoffee.com.
The Bottom Line: A delightfully herbaceous, cocoa-toned Sudan Rume cup from Colombia with a throughline of cardamom-like spice notes supported by crisp chocolate.
The Sudan Rume varietal is an arabica coffee originating from the Boma Plateau of Southern Sudan near the border of Ethiopia, and then transplanted to Colombia. Sudan Rume is a unique process that produces one of the most clean, unique, and complex cups found across the globe, sometime even more so than Gesha offerings.
Description of the process below:
The process was implemented at la Riviera farm based on the germination of the coffee embryo. The germination of the coffee embryo starts as soon as the coffee is picked form the tree, therefore the farm is trying to change the conditions to modify the metabolism of the coffee bean with the hopes to generate more flavor. They monitor the temperature, and PH during the process.
- The pickers select 100% ripe cherries.
- After the picking a second selection by hand is completed at the wet mill. During this stage the coffee reaches a temperature of 28-30 C degrees (Natural fermentation)
- The coffee is then submerged in water; the temperature of the beans go down to 15-10 C degrees. During this time they also pick out the floaters, and the coffee stay in water for 12 hours.
- After the 12 hours the coffee is de-pulped, and left to ferment with the coffee mucilage, until it reaches the “Fermaestro” point (see minute 1:20, it is a method to identify when a coffee is ready to be washed).
- The coffee is then moved to a cold tank (13-15 degrees). The content of oxygen is controlled, and they monitor the PH until it reaches 3.9. once it reaches 3.9 the coffee is washed. This additional fermentation takes between 90-120 hours.
- The drying starts with a low temperature mechanical process in silos for 7 hours.
- After the initial 7 hours the coffee is solar dried for 20-25 days.
La Riviera farmDepartment: Risaralda.Municipality: Santa Rosa de Cabal.Village: La Estrella.Area: 25 has.Producer: Julio Cesar Madrid TisnésAltitude: 1700 m.a.s.l.Varieties: Gesha, Java, Rume Suda, Maragogype, Borbon (red, Pink, yellow), Moka, Laurina, Castillo and Caturra.
- Mandarin Orange
- Medium Bodied
- Bright/Sweet Acidity