Costa Rica - Los Cipreses Rume
Process: Honey
Varietal: Rume Sudan
Taste notes: Pineapple, Hibiscus, Grape
Rume Sudan is a rare, ancient (“landrace”) variety of coffee originating in the forests of South Sudan’s Boma Plateau. It’s known for its complex and delicate flavour profile
This lot was grown by Max Salazar Rodriguez, owner of Finca La Isabela. Max has a unique and specific approach to Honey processing
His process starts with 48hrs oxidation & part-washing, 72 hours of anaerobic fermentation in a bioreactor, 30 days sun-drying, before being depulped and held in carefully maintained containers until a pH of 4 (acidic) is reached, and a final sun-drying period of 28 days on raised beds…PHEW.
Yeah this coffee is pretty special
🚀 Free delivery on orders >£25.
Please note we’re currently dispatching orders on Tuesdays and Fridays (cutoff is 8pm the day before)
Process: Honey
Varietal: Rume Sudan
Taste notes: Pineapple, Hibiscus, Grape
Rume Sudan is a rare, ancient (“landrace”) variety of coffee originating in the forests of South Sudan’s Boma Plateau. It’s known for its complex and delicate flavour profile
This lot was grown by Max Salazar Rodriguez, owner of Finca La Isabela. Max has a unique and specific approach to Honey processing
His process starts with 48hrs oxidation & part-washing, 72 hours of anaerobic fermentation in a bioreactor, 30 days sun-drying, before being depulped and held in carefully maintained containers until a pH of 4 (acidic) is reached, and a final sun-drying period of 28 days on raised beds…PHEW.
Yeah this coffee is pretty special
🚀 Free delivery on orders >£25.
Please note we’re currently dispatching orders on Tuesdays and Fridays (cutoff is 8pm the day before)
Process: Honey
Varietal: Rume Sudan
Taste notes: Pineapple, Hibiscus, Grape
Rume Sudan is a rare, ancient (“landrace”) variety of coffee originating in the forests of South Sudan’s Boma Plateau. It’s known for its complex and delicate flavour profile
This lot was grown by Max Salazar Rodriguez, owner of Finca La Isabela. Max has a unique and specific approach to Honey processing
His process starts with 48hrs oxidation & part-washing, 72 hours of anaerobic fermentation in a bioreactor, 30 days sun-drying, before being depulped and held in carefully maintained containers until a pH of 4 (acidic) is reached, and a final sun-drying period of 28 days on raised beds…PHEW.
Yeah this coffee is pretty special
🚀 Free delivery on orders >£25.
Please note we’re currently dispatching orders on Tuesdays and Fridays (cutoff is 8pm the day before)