Our thirteenth Limited Release Rare is the stunning, naturally processed, Sudan Rume from Inmaculada Farms, Colombia. A truly exceptional coffee and one we are thrilled to present as our second LRR lot of 2023.

In the Andes Mountain range, surrounded by the Farallones National Park, in the municipality of Cali, Colombia, Inmaculada Coffee Farms is a beacon of sustainability and a testament to the community of Pichindé, the village that homes the estate.

With a proud tradition in the agroindustry sector for nearly one hundred years, the family of Holguin Ramos created the farms in 2010 as a way to give back to the people that had offered so much support to them throughout the years. Thanks to the nature, altitude, climate and hard work, the area has revealed itself as the perfect environment for curating exotic coffee varietals.

With agroforestry at the family’s core, the land-use system optimises trees and shrubs that grow happily in association with agricultural crops, and the Inmaculada plantation is a perfect example of this careful approach. With a diverse range of shade giving cover plants such as guano, acacias, lemon and citronella, the crops of Bourbon, Gesha, Eugenioides, Laurina and Sudan Rume have flourished into mature, healthy, bountiful plants in this curated environment, with the constant aim of improvement of quality over volume.

Sudan Rume is an exceptional varietal with incredibly broad potential for its final flavour profile. As its name suggests, the varietal was originally discovered in the country of Sudan near the border with Ethiopia. A disease-resistant plant, it produces large, long cherries with often incredibly floral qualities, yet only offers a medium to small harvest each season, meaning the approach must remain very much on quality over quantity.

This lot, once picked, undergoes floating and hand sorting, then moves into a stage of carbonic maceration in sealed tanks at 20-22C for five to six days. After this the crops are dried in Nura Drying boxes for two days without movement, after which they are turned three times day, with two more weeks of monitored drying. This system uses a vacuum system to remove humid air form the boxes as the coffee breathes and dries, creating an incredibly stable, controlled environment.

In nitrogen-flushed, valveless bags, oxygen content is reduced to under 3%, preserving optimal quality for up to 9 months.

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