June Coffee Club

Colombia La Riviera Sudan Rume (250g) Process: Washed Varietal: Sudan Rume Altitude: 1600 MASL Tasting notes: Floral, Orange, Milk Chocolate The coffee is the work of Julio Cesar Madrid, a third‑generation producer and Andres Quiceno, the creative force behind their cultivation and processing innovations. Together they’ve built a processing farm at Finca Milan where precision, experimentation, and deep agricultural knowledge come together. Their collaborative approach consistently yields standout coffees that have earned recognition on the global stage. This Sudan Rume from Finca La Riviera is a variety that has been carefully cultivated for over 11 years. Originating from an Ethiopian/Sudanese lineage, the unique conditions at Finca La Riviera—high altitudes with rich, young soils—create the perfect environment for this exceptional coffee. Following a classical washed protocol. Rwanda Ruronzi Farm (250g) Process: Anaerobic Natural Varietal: Red Bourbon Altitude: 1900-2100 MASL Tasting notes: Tangerine, Rose Water, Red Apple There's something special about this coffee: it comes from a young Rwandan farm set up 3 years ago, the Ruronzi farm. It's a model farm, with a school linked to the plantation to prepare the next generation of Rwandan coffee growers. Its students are trained in coffee analysis and new processes, such as this natural anaerobic process. For this process, the best cherries are picked, then sorted by flotation before being fermented for between 2 and 5 days. The coffee is then sun-dried for between 30 and 45 days on raised beds, taking care to stir it regularly to ensure even drying.