Sudan Rume Floral, Lime & Brown Sugar - Coming soon
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Micro-lots, processed & imported by ourselves
Micro-lots are small and limited, which is why they cost more. Few roasters travel to origin to process their coffees; most travel to cup and buy. And most roasters buy through importers. We process at origin and import the coffee ourselves.
Floral, lime & panela
The top lot of the collaboration. Sudan Rume, a rare heirloom variety prized for its floral elegance, reached 88.25 points after our KAKAW KAPE® circular processing innovation at TECNiCAFÉ.
A floral fragrance opens into lime and gentle spice, carried by brown sugar and panela sweetness. Medium citric acidity, a smooth body and a long, syrupy finish. Roasted medium-light, it shines as filter and holds its shape as a bright espresso.
- Score: 88.25 pts (TECNiCAFÉ) — Colombia 01 · Top Lot
- Partner: TECNiCAFÉ
- Altitude: 1,900 m.a.s.l.
- Farm: Hacienda Supracafé (Finca Los Naranjos), Cauca
- Variety: Sudan Rume
- Origin: Cajibío, Cauca, Colombia
- Process: KAKAW KAPE®
- Flavour: Floral and lime with gentle spice, brown sugar and panela. Syrupy.
- Format: 200 g whole beans
Circular Co-Fermented Coffee. Uses just 3 liters upcycled, pasteurised cacao fruit pulp in place of water per fermentation tank, and nothing else. This unique innovation in processing, KAKAW KAPE®, elevates the coffee genetics, respects terroir and produces only 10 g residual liquid per 120 kg fermentation tank as the fermentation is dry, water free.
Microlotkaffe
Detta är ett nano-lot kaffe som vi själva har bearbetat på Finca La Senda. Denna högkvalitativa sort har lyfts fram av vår bearbetningsinnovation, vilket gör den sötare och mer komplex. Detta parti kaffe skördades och bearbetades i Acatenango på 1850 m ö.h., vilket visar upp unika smakprofiler av hög kvalitet. Detta speciella parti erbjuder en unik smakupplevelse.
Bearbetningsmetod
En banbrytande innovation inom kaffeförädling, vars patent har ansökts i EU. Denna nya bearbetningsmetod integrerar element av fin kakao med våta och termochockbearbetningsmetoder med 0 vatten, vilket ersätter det med återvunnen kakaofrukt som ofta kasseras som avfall, vilket ger 0 utsläpp av avloppsvatten och frigör nya smakföreningar i kaffe genom två anaeroba samjäsningar med mer än 120 timmar, en kort aerob och termochocktorkning i upphöjda torkbäddar.
Lime, Caramel och Floral
Dry, cool and dark place
Tasty and sweet
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Tasty and sweet