Inmaculada - Sudan Rume - Colombia

Farm: Inmaculada Coffee Farms
Region: Pichindé, Valle del Cauca, Colombia
Process: Natural 
(144 hour anaerobic fermentation) 
Variety: Sudan Rume
Altitude: 2,000 MASL
Notes: yellow plum, starfruit, brown sugar, port wine

Recommended Brew Ratios:
Espresso:
COMING SOON!

Origami Air S

Brew Ratio: 1:14.2

14 grams in, 200 ml water.
Grind Size: ~ 1100 microns
Water Temperatures: 91 C (196 F)
Filter: Sibarist Fast Cone Filter
4 x 50g pulses (incorporate the next pulse once most of the water drains)
Time: 2 minutes 25 seconds

More:

Sudan Rumé is a legendary variety that was discovered in 1940 in a wild state in the
Boma Plateau, Southeast Sudan near the Ethiopian border. This area belongs to a region considered to be the birthplace of the Arabica species. Sudan Rumé has long been used by plant breeders as a source of “quality” genes. It was first planted by Inmaculada in 2012 and used by Sasa Sestic who won the 2015 WBC World Barista
Championship in Seattle, WA, USA.

In 2010, the Holguin family kickstarted the Inmaculada Coffee Farms, not just as a venture but as a mission to weave nature and quality into the fabric of their community. Nestled in the breathtaking Andes mountains of Colombia, Inmaculada has mastered the art of cultivating and processing extraordinary coffees. It's not just a local gem – within a few short years, this brand has become a global benchmark for rare coffees, earning nods from both roasters and competitors alike. Inmaculada Coffee Farms is at an altitude ranging from 1,700 to 2,000 meters above sea level. Surrounded by
the beauty of the Farallones de Cali Natural Park, their farms host unique and exotic varieties such as Sudan Rume, Laurina, Geisha, and Eugeniodes—a species they have rescued and processed naturally, which is considered one of the parents of modern Arabica coffee. At Inmaculada, they adopt agroforestry and sustainable practices, eliminating the use of synthetic fertilizers and agrochemicals to responsibly preserve their ecosystem. 

The Process:

-Coffee cherries are floated in water, and floaters are removed with water recirculation
-Coffee cherries are then put through an electric sorter to separate the perfectly ripe cherries from the underripe and overripe cherries.
-This selection is followed by hand sorting for a more meticulous lot of the perfectly ripe cherries.
-Those perfect cherries are then anaerobically fermented for 144 hours in sealed plastic tanks with a water displacement valve at 18-20˚C
-Drying for 20-25 days, controlling the temperature below 40˚C and stirring constantly.

options come in 100 grams or 10 oz bag