For those who have a home roaster or Ikawa at home, We offer to you a 320g Sudan Rume Nat for you to roast by your self , to learn and enjoy your skills. This coffee is for competion level.


    When I came across to this coffee, i know this will blow the people minds, this is anexception coffee to win the World! 


    Taste profile

    • Sudan Rume is showcasing all of its traditional characteristics, with the distinctive aromas of ginger and lemongrass followed by a wild and rich experience in the cup.
    • Forest berries, Tropical, Honey Suckle, Ginger, Spices, Complex, Lingering , Velvety texture


    Sudan Rume is an exceptionally rare coffee with a beautiful flavour profile. This variety was discovered in the Boma Plateau of Sudan near its border with Ethiopia.


    The Sudan Rume varietal has been lauded for its cup quality in recent years, partly down to competition success, but it hasn’t always been so.

    • The Sudan Rume varietal originates from modern day South Sudan, in what is now the Boma National Park. The park lies just across the border from Ethiopia, inside the small area where Arabica coffee still grows completely wild.
    • Sudan Rume, or RS-510 as it is officially designated, is indeed an heirloom or ‘wild’ varietal, mainly used as a stock of high quality genes for new hybrid varietals.
    • There are very few commercial plantations of pure Sudan Rume due to its low yields and susceptibility to disease, but Granja have planted a 4.8 hectare plot on Las Margaritas, and it has consistently produced outstanding results. T
    • The carefully hand-picked cherries are first pre-fermented in Granja’s stainless steel fermentation tanks for around 50 hours. This allows time for complexity and wild flavour characteristics to build within the coffee before it is sent to mechanical driers for 48 hours to remove much of the moisture from the cherries, thereby almost completely halting fermentation.
    • The cherries are then dried slowly and evenly in solar driers over approximately 4 weeks, until they reach a moisture content of around 11%. This is followed by a resting of at least three months in parchment in climate controlled warehouses, allowing moisture content to stabilise and flavours to increase in intensity. D