024 - Sudan Rume Natural

A Sudan Rume bursting with distinctive herbaceous aromatics, tropical fruit notes, a medium body, and a touch of citrus.

The Sudan Rume varietal rose to prominence after being used by Sasa Sestic to win the World Barista Championship, the same year our very own Maxwell Dashwood placed fifth. Its name comes from the Boma Plateau region in what is now South Sudan, where it was first discovered growing wild among native arabica populations. Like Gesha, Sudan Rume is a delicate and relatively low-yielding varietal that demands precise growing conditions and attentive processing to reach its full potential. Despite its exceptional quality, it remains far less widespread than Gesha, largely due to the challenges involved in cultivation. When handled with care, however, it offers remarkable aromatics, complexity and depth. 

These are precisely the conditions found at Jardines del Edén, a pioneering farm located high in the mountains of Pijao, Colombia. Producers Carlos and Felipe Arcila, whose family has deep roots in Colombian coffee, regard the farm as a living laboratory for innovation. They focus on cultivating rare varietals and experimenting with advanced processing techniques. This particular Sudan Rume underwent a 60-hour anaerobic fermentation before being sundried on raised beds at carefully controlled temperatures. 

Our connection with the Sudan Rume varietal dates back to our 13th Limited Release Rare in 2023, sourced from Inmaculada Farms, also in Colombia. We’ve noticed that all the Sudan Rumes we’ve tried tend to have unique herbaceous and spiced aromatics, which we perceive as eucalyptus and coriander. We feel that Jardines del Edén’s is more process-driven than we saw with Inmaculada. We can taste the “signature” Jardines del Edén ferment alongside the Sudan Rume’s intrinsic character.

Produced by Carlos and Felipe Arcila in the Pijao region of Colombia, this Sudan Rume lot from Colonna Coffee offers a distinct expression of its rare varietal. The Sudan Rume plant is often celebrated for its unique cup profile, which frequently leans toward complex, layered aromatics. By utilizing an anaerobic processing method, the producers have influenced the final cup, which the roaster describes as featuring herbaceous aromatics alongside tropical fruit and citrus notes.

When evaluating such specific profiles, it is helpful to reference a flavor wheel to better categorize the interplay between the bright acidity of the citrus and the deeper, more savory herbaceous qualities. Anaerobic fermentation can often amplify the intensity of these fruit-forward characteristics, creating a sensory experience that stands apart from traditional washed coffees. This lot serves as a compelling example of how careful cultivation and controlled processing can highlight the inherent nuances of the Sudan Rume variety.