Sudan Rume - Anaerobic Natural - Finca Inmaculada

Origin

• 🇨🇴 Colombia· Cauca

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Comforting
  20

Tastes Like: Amaretto, Mango, Strawberry Jam Origin: Finca Inmaculada, Cauca, Colombia VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Sudan Rume Producer: Julian Holguin Ramos Elevation: 1900 masl Process: 144 Hour Anaerobic NaturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Finca Inmaculada is a pioneering specialty coffee estate located in Pichindé, Cali, within Colombia’s Valle del Cauca region. Nestled at 1,700–2,000 meters above sea level in the foothills of the Farallones National Park, the farm spans 60 hectares, with over half dedicated to rare and exotic coffee varieties such as Sudan Rume, Laurina, GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., and the highly rare Eugenoides. Renowned for its dedication to sustainability, innovation, and quality, Inmaculada employs agroforestry methods, avoiding synthetic fertilizers and agrochemicals to preserve its unique terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process.. Its meticulous post-harvest process—from selective harvesting and anaerobic fermentation to in-house milling and vacuum packing—ensures consistent, traceable excellence in every cup. This rare Sudan Rume lot was processed using a naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. anaerobic method and slowly dried over 23 days on raised beds. With 68% of the lot falling into screens 16 and 17, and a moisture level of 10.0%, this coffee reflects exceptional control and consistency from harvest through post-processing. In the cup, it’s tropical and vibrant— Amaretto, Mango, and Strawberry Jam lead the profile. A medium bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and balanced acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. round out the structure.