Risaralda La Riviera Sudan Rume
Our first Sudan Rume offering, this coffee is complex and floral with a big stone fruit sweetness, mandarin orange juiciness, and slight mint on the aftertaste. It’s more fruity than your typical Sudan Rume (though no Sudan Rume is “typical”), but doesn’t lose out on the delicate nature of the variety by any means. Wonderfully balanced, crisp, and rich all at once. This one really evolves over time.
Risaralda La Riviera developed an experimental cold honey process for this lot. The coffee is first sorted by sugar content, with only the highest brix cherries making the cut. These cherries are then depulped and transferred to a refrigerated steel tank to ferment at a low temperature in a low oxygen environment. Once complete, they’re patio dried with the remaining mucilage. In essence it’s a honey processed coffee but with a cold anaerobic stage beforehand.
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.
Our first Sudan Rume offering, this coffee is complex and floral with a big stone fruit sweetness, mandarin orange juiciness, and slight mint on the aftertaste. It’s more fruity than your typical Sudan Rume (though no Sudan Rume is “typical”), but doesn’t lose out on the delicate nature of the variety by any means. Wonderfully balanced, crisp, and rich all at once. This one really evolves over time.
Risaralda La Riviera developed an experimental cold honey process for this lot. The coffee is first sorted by sugar content, with only the highest brix cherries making the cut. These cherries are then depulped and transferred to a refrigerated steel tank to ferment at a low temperature in a low oxygen environment. Once complete, they’re patio dried with the remaining mucilage. In essence it’s a honey processed coffee but with a cold anaerobic stage beforehand.
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.
Our first Sudan Rume offering, this coffee is complex and floral with a big stone fruit sweetness, mandarin orange juiciness, and slight mint on the aftertaste. It’s more fruity than your typical Sudan Rume (though no Sudan Rume is “typical”), but doesn’t lose out on the delicate nature of the variety by any means. Wonderfully balanced, crisp, and rich all at once. This one really evolves over time.
Risaralda La Riviera developed an experimental cold honey process for this lot. The coffee is first sorted by sugar content, with only the highest brix cherries making the cut. These cherries are then depulped and transferred to a refrigerated steel tank to ferment at a low temperature in a low oxygen environment. Once complete, they’re patio dried with the remaining mucilage. In essence it’s a honey processed coffee but with a cold anaerobic stage beforehand.
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.
Roast Level
Varietal
Origin
Region
Farm
Farmer
Altitude
Processing
Drying Method
Roaster
Light ••••• Dark
Sudan Rume
Colombia
Pereira, Risaralda
Risaralda La Riviera
Julio Madrid
1700 MASL
Honey Cold Press
Raised Bed
Glitch | Tokyo, Japan