| Cultivar | Sudan Rume |
|---|---|
| Flavour Notes | Chocolate, tangerine & spices |
| Producer | Diego Baraona |
| Country | El Salvador |
| Region | Tecapa-Chinameca, Usulutan |
| Process | Washed |
| Harvest | February 2024 |
| Roast Profile | Light Roast |
| Contents | Whole Coffee Beans |
| Bag Size | 250g |
Los Pirineos Sudan Rume
kr275.00
A floral and spicy coffee from Los Pirineos.
Out of stock
Additional information
Tim's Notes
Sudan Rumé is a rare cultivar that has been used to win the World Barista Championship by Sasa Sestic. I have tasted this cultivar a few times from Los Pirineos and it has consistently been one of the top quality coffees from this farm. In fact it is Diego’s personal favourite. Although the coffee has a chocolaty flavour profile like most coffees from Los Pirineos, it still has a distinct floral, spicy and tangerine like flavour with hints of citrus peel and herbs. I hope you will find it as interesting as I do.
Cultivar
Sudan Rume is one of many cultivars coming from South Sudan where Arabica coffee has been growing wild for centuries. Unfortunately due to deforestation a lot of the wild coffee no longer exists, but there were a few cultivars from Sudan that have been preserved by research institutions around the world. These seeds were most likely given to Gilberto (Diego's father) by Procafe, the research institute in El Salvador.
Process
Picking and sorting
- All cherries are selectively picked by hand. Unripe and damaged cherries are removed by hand from the ripe cherries before processing.
- Coffee cherries are de-pulped before they are dry-fermented over night. The next morning, the mucilage is washed off the parchment coffee before the coffee is taken to the drying beds.
- The coffees we buy from Los Pirineos are all dried slowly on raised beds and most beds are covered with shade nets. During drying the coffees are raked throughout the day to ensure even drying. At night it gets covered to prevent condensation and the risk of the coffee gaining moisture in the drying process. Once the coffees are dried, they are stored in air tight grain pro bags before the they get milled and sorted on the farm. The coffees are also packed in vacuum packs on the farm before they are shipped to Norway.
Shipping
For our Norwegian customers, we offer three shipping options:
- Pakke i Postkassen - With Pakke i Postkassen, tracking is provided, and delivery is estimated within 2-3 business days.
- Pakke til hentested - The parcel can be collected from a Post in Store, Post Office, parcel locker, or parcel box. This option includes tracking, with delivery expected within 1-5 business days.
- Norwegian Post, No Tracking (Brevpost) - This option does not offer tracking. Delivery is estimated within 2-5 business days.
How To Brew
Filter
- We strongly recommend using the correct measurements and brewing techniques when you brew our coffees. Use a digital scale both to measure water and coffee in order to get consistent results, and we recommend using between 60 to 70 grams of coffee per litre (1000g) of water, depending on the brewing method, water quality and coffee used.
- We strongly recommend using VST filter baskets. Both the 18g, 20g and the 22g basket is great for our coffee. The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to each other which makes it easy to be more consistent when brewing on several groups at the same time. You can buy the filters on our webshop, just make sure they fit your machine (ours fits all La Marzocco machines and machines with 58mm filter baskets). With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly-ground coffee, 25-35s brewing time, 35-38g of final brew liquid in the cup, 93°C-94°C brew water temperature.
Specifications
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Los Pirineos
Diego Baraona is a 5th generation coffee farmer and took over his family farm in 2020 after his father, our dear friend and legendary coffee producer Gilberto Baraona passed away. Aged 25, Diego was living in Barcelona studying and building his own life when he lost his father. The sudden and unexpected death of Gilberto forced Diego to make a life choice. Either sell the coffee farm that had been in his family for 130 years, or move back to El Salvador and become a coffee farmer. Fortunately Diego decided to continue working on his father’s and family legacy and now, three years later he is not only producing high quality coffees like his father but taking it to a new level.
Learn More About Los Pirineos
Transparency
We buy coffee directly from Diego and his team at Los Pirineos. They grow, process, mill, pack and export their own coffee. Â The coffee is imported by ourselves directly to Norway. We have been buying coffee from Gilberto and now Diego every year since 2010.
Learn More About Transparency
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