Behind the Scenes

There are coffees that taste good, and then there are coffees that feel almost unreal the moment the aroma reaches the cup. This Sudan Rume belongs firmly to the second category.

Produced by Julian Holguín Ramos in the mountains of Cauca, this lot represents the meeting point between rare genetics, intentional fermentation, and modern Colombian processing innovation. Built around the unmistakable elegance of Sudan Rume, the cup opens with layered florals and ripe red fruit before moving into a deep wine-like sweetness and a soft gummy texture that lingers long after the final sip.

This coffee was selected for its transparency and precision. Every stage, from cherry selection to controlled Black Honey drying, was designed to preserve aromatic intensity while developing a syrupy sweetness and refined structure.

Coffee Identity

The Story Behind Sudan Rume

Sudan Rume is one of the rarest and most historically important Arabica varieties in modern specialty coffee. Originally collected from the Boma Plateau region of Sudan in the mid-20th century, the variety became known not because of productivity, but because of its extraordinary cup quality and intensely aromatic profile.

Unlike commercial cultivars bred for yield and stability, Sudan Rume remains fragile, low-yielding, and difficult to cultivate. Trees produce fewer cherries, mature inconsistently, and require meticulous farm management. For this reason, producers rarely dedicate large sections of land to it.

But what Sudan Rume lacks in efficiency, it returns in sensory complexity.

In high-elevation environments, the variety can produce cups with:

• explosive floral aromatics
• tropical acidity
• red berry sweetness
• herbal elegance
• candy-like texture
• long structured finishes

Many modern competition coffees trace their sensory inspiration back to genetics connected to Ethiopian and Sudanese heirloom lines. Sudan Rume remains one of the clearest expressions of that lineage.

Producer & Terroir

Cauca has become one of Colombia’s most exciting coffee-producing regions because of its dramatic elevation shifts, volcanic influence, and cool mountain climate.

Julian Holguín Ramos farms on steep mountain terrain where cold nighttime temperatures slow cherry maturation and increase sugar concentration within the fruit. This extended maturation contributes directly to the coffee’s layered sweetness and vibrant acidity.

The farm uses selective harvesting practices focused on:

• high Brix cherry picking
• density separation
• controlled flotation
• slow drying stabilization

The surrounding environment combines volcanic soil with high organic matter content, producing coffees with both brightness and depth rather than sharp acidity alone.

The result is a profile that feels vivid but polished.

Process Deep Dive — Black Honey

Processing was intentionally designed to amplify Sudan Rume’s floral and wine-like character while maintaining clarity.

Process Timeline

1. Selective Harvest

Only deeply ripe cherries were harvested during peak sugar concentration.

2. Density Sorting

Cherries underwent flotation and hand-sorting to remove defects and underdeveloped fruit.

3. Controlled Pre-Fermentation

Whole cherries rested in sealed tanks for approximately 36 hours to initiate controlled enzymatic activity.

4. Depulping with High Mucilage Retention

Most of the mucilage remained attached to the seed, creating the characteristic “Black Honey” environment during drying.

5. Slow Raised-Bed Drying

Coffee dried slowly for nearly 18 days under carefully managed airflow and temperature conditions.

6. Stabilization

The parchment rested before milling to stabilize moisture and water activity.

Why Black Honey?

Black Honey processing allows producers to preserve intense sweetness and fruit complexity without losing structural clarity in the cup.

For Sudan Rume specifically, this process helped emphasize:

• berry compote sweetness
• floral saturation
• wine-like acidity
• syrupy tactile structure
• prolonged aftertaste

The controlled fermentation also contributes to the coffee’s gummy candy-like texture, one of the defining sensory experiences of this lot.

Sensory Analysis (CVA)

Fragrance & Aroma

The dry fragrance opens with jasmine, hibiscus, and raspberry candy. As the coffee cools, deeper notes of blackberry syrup and red grape emerge.

Flavour

The cup begins with ripe red fruit and transitions into layered berry sweetness resembling mixed berry gummies and fruit wine.

Acidity

Structured and refined. Primarily malic with flashes of tart red currant brightness.

Mouthfeel

Silky and velvety with a syrup-like texture.

Finish

Long and floral with lingering berry sweetness and soft cacao undertones.

CVA Descriptive Summary

Internal CVA Evaluation

Final Evaluation: 96.00

Roast Philosophy

This coffee was roasted to preserve volatile floral compounds while building enough internal development to create depth and tactile sweetness.

The roast approach focused on:

• low aggression heat application
• extended Maillard development
• restrained post-crack development
• preserving aromatic clarity

Rather than pushing caramelization heavily, the goal was transparency and elegance.

Roast Targets

The resulting profile highlights:

• floral lift
• wine-like structure
• juicy sweetness
• layered finish

Brewing Recommendations

Filter — V60

Suggested Pour Structure

• 0:00 — 50 g bloom
• 0:35 — pour to 150 g
• 1:10 — pour to 230 g
• 1:40 — finish at 300 g

This recipe emphasizes:

• florals
• clarity
• berry acidity
• transparent sweetness

Espresso

This espresso profile highlights:

• red fruit reduction
• wine-like structure
• velvety texture
• floral finish

Excellent for modern straight espresso service.

Transparency & Traceability

Lot Information

Final Notes

Sudan Rume is not a coffee built around intensity alone. Its beauty comes from movement and layering.

The cup evolves continuously:

• florals become berries
• berries become wine
• wine becomes sweetness
• sweetness becomes texture

It is a coffee designed for slow drinking, careful brewing, and attention.

Some coffees demand precision.
This one rewards curiosity.