Josh’s Notes:
Effing delicious. Probably my favorite Sudan Rume yet. There’s a heavy hitting rose aroma on grind and in the brew, like a flower shop filled with fresh cuttings, or a Japanese department store display (lol). There’s also super nice berry flavors that span the range of raspberry seltzer to blueberries. Blueberry especially comes out as the cup cools, it’s very noticeable and obvious. Super juicy brew, with a nice coating syrupy mouth-feel that lingers as you drink it. Get it while it’s in stock, because this one will go quickly, and there’s some internet hype behind it.
Glitch’s Notes:
“Perched at an altitude of 1,750–1,800 meters, Buenos Aires Farm is led by Johanny González, who focuses on quality improvement and sustainable farming practices while collaborating with local producer groups to showcase the full potential of Huila to the world.
Sudan Rume, originally discovered in southern Sudan, is believed to be a natural mutation of the Bourbon variety. Known for its delicate flavor, complex aroma, and silky texture, it has captivated baristas worldwide. However, due to its low yield and strict environmental requirements for maintaining high quality, production remains extremely limited, making it a truly rare cultivar.
In this lot, only fully ripe cherries measuring 24–26° Brix were harvested. The process begins with 48 hours of pre-fermentation under a Mosto recirculation system, followed by a Thermal Shock using water heated to approximately 50°C to gently open the coffee’s cell structure and precisely control fermentation. The coffee then undergoes about 80 hours of anaerobic fermentation, allowing Sudan Rume’s distinctive aromatic complexity to develop fully.
The resulting cup reveals sweet-tart notes of blueberry and raspberry, layered with rich fruit depth and an elegant rose-like fragrance—a truly exceptional and expressive coffee experience.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s Notes:
Effing delicious. Probably my favorite Sudan Rume yet. There’s a heavy hitting rose aroma on grind and in the brew, like a flower shop filled with fresh cuttings, or a Japanese department store display (lol). There’s also super nice berry flavors that span the range of raspberry seltzer to blueberries. Blueberry especially comes out as the cup cools, it’s very noticeable and obvious. Super juicy brew, with a nice coating syrupy mouth-feel that lingers as you drink it. Get it while it’s in stock, because this one will go quickly, and there’s some internet hype behind it.
Glitch’s Notes:
“Perched at an altitude of 1,750–1,800 meters, Buenos Aires Farm is led by Johanny González, who focuses on quality improvement and sustainable farming practices while collaborating with local producer groups to showcase the full potential of Huila to the world.
Sudan Rume, originally discovered in southern Sudan, is believed to be a natural mutation of the Bourbon variety. Known for its delicate flavor, complex aroma, and silky texture, it has captivated baristas worldwide. However, due to its low yield and strict environmental requirements for maintaining high quality, production remains extremely limited, making it a truly rare cultivar.
In this lot, only fully ripe cherries measuring 24–26° Brix were harvested. The process begins with 48 hours of pre-fermentation under a Mosto recirculation system, followed by a Thermal Shock using water heated to approximately 50°C to gently open the coffee’s cell structure and precisely control fermentation. The coffee then undergoes about 80 hours of anaerobic fermentation, allowing Sudan Rume’s distinctive aromatic complexity to develop fully.
The resulting cup reveals sweet-tart notes of blueberry and raspberry, layered with rich fruit depth and an elegant rose-like fragrance—a truly exceptional and expressive coffee experience.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
