SUDAN RUME Country Colombia Region Bruselas, Huila A.S.L 1600-1800 Producer Nestor Lasso -- FINCA EL DIVISO Harvest SPRING 2026 Process NATURAL CONTROLLED FERMENTATION Varietal SUDAN RUME Tasting notes Apricot nectar, Pineapple jam Best for Filter While Nestor Lasso and the Lasso family (Finca El Diviso in Bruselas, Huila) guard certain exact proprietary ratios, their high-tech, multi-stage Anaerobic Mosto Natural process for exotic cultivars like Sudan Rume follows a very specific bio-innovation protocol. Instead of a traditional passive natural process, their methodology relies on thermal shock, mosto (lixiviate) recirculation, and controlled anaerobic fermentation to amplify the wild, herbaceous, and fruit-forward genetics of the Sudan Rume variety. Step-by-Step Processing Breakdown Stage Step Operational Detail 1. Harvesting & Brix Selection Optical & Brix Sorting Cherries are hand-harvested exclusively at peak maturity (between 21° and 24° Brix). They undergo cold-water flotation to discard low-density floaters and defective fruit. 2. Aerobic Oxidation Open Tank Fermentation Whole cherries are placed in open plastic vats for 48 to 72 hours. During this window, extracted coffee juice (mosto) from previous lots is continuously recirculated over the cherry bed to encourage microbial activity and initial enzymatic breakdown. 3. Thermal Shock Hot Water Dip The cherries are submerged in hot water (heated to approx. 50°C). This rapid temperature rise sanitizes the outer skin, expands the fruit pores, loosens the pectin layer, and accelerates sugar absorption. 4. Anaerobic Mosto Fermentation Sealed Bio-Reactor Stage Cherries are sealed into airtight anaerobic tanks (often utilizing their proprietary Biomaster set-up). A concentrated, strain-inoculated or juice-dense mosto bath is added. The coffee ferments anaerobically for 36 to 80 hours under strict temperature and pressure monitoring. 5. Dehydration & Stabilization Two-Phase Drying After thermal shock stabilization, cherries are moved to mechanical driers or raised parabolic beds. Once moisture drops to around 18–20%, the coffee is rested in sealed plastic bags for a stabilization period before finishing on raised beds until reaching 10.5–11% moisture content. Sensory Impact on Sudan Rume Sudan Rume naturally carries a distinct lemongrass, ginger, and cardamom spicy/savory herbal backbone. The Lasso family’s controlled anaerobic mosto natural processing layers intense tropical fruit, apricot syrup, and perfumed floral notes over that genetic baseline—creating a heavy body with pristine cup clarity.