New coffee! Wilton Benitez Sudan Rume.
We have another new variety from one of our most talked about coffee producers: a Sudan Rume! We just have a little bit of this unique coffee, so we recommend snagging a bag right away.This particular lot is intensely floral with tasting notes of juicy fruit gum, tangerine, cardamom, vanilla, and plum. It’s another coffee that knocks it out of the park from a producer who is creating waves in the coffee industry with his immaculate coffee and unique processing innovation. You should definitely snag a bag of this coffee today while supplies last!
The Sudan Rume coffee variety is is an exceptionally rare, wild coffee variety hailing from what is now South Sudan’s Boma Plateau just across the border from Ethiopia. Because this coffee variety is very low yielding (but wonderfully tasting), it is rarely grown as a single origin coffee and most often used as a stock of high quality genes for new hybrid varietals (for growers hoping to capture the exceptional flavors of Sudan Rume while creating higher yields.) In the last decade or so, however, specialty growers have started producing small lots of Sudan Rume and the variety has since gained global notoriety. Couple this special variety with Wilton Benitez’s innovation in coffee processing and you get a truly magical coffee.
Farm Level Info. Wilton Benitez is at the forefront of innovation in coffee processing and is doing amazing things to create unique and masterful flavors. He is a chemical engineer turned high-end coffee grower and his science background, coupled with decades of experience in coffee growing/tasting, have led to some of the most unique and nuanced coffees we’ve experienced. Selectively harvested ripe cherries are first sterilized with ozonated water in a chamber that also separates the coffee cherry based on bean size and removes foreign material. The coffee is then sterilized with ultraviolet and a second separator further works to rid the lot of any unripe cherries. This particular lot then underwent a thermal shock treatment while in cherry form where it was hit first with hot water and then with cold water. During this phase there are numerous biochemical changes occuring in the coffee, impacting flavors and the next fermentation stages. This lot of coffee was then depulped and next underwent a double anaerobic yeast fermentation in bioreactors. After this, a second thermal shock treatment took place after which the coffee seeds were gently washed, stopping the fermentation. The coffee then underwent controlled drying in ecological drying chambers until the beans reached 10.5% internal humidity.
Unparalleled quality, a human story, and sustainability – that’s our coffee philosophy.
