EL SALVADOR EL RETIRO Rume Sudan Natural
EL SALVADOR EL RETIRO Rume Sudan Natural
Greentide green coffee El salvador finca el retiro-rume
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Load image into Gallery viewer, EL SALVADOR EL RETIRO Rume Sudan Natural
Load image into Gallery viewer, Greentide green coffee El salvador finca el retiro-rume

EL SALVADOR EL RETIRO Rume Sudan Natural

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El Salvador Cafè Pacas Finca El Retiro Rume Sudan NATURAL

Finca El Retiro is an historical farm Cafè Pacas, belongs to the family since 1927. It is located in the Apaneca lIamapetec and it's own Volcano. Every year give us great coffees in several variety and process. This honey processed Red Bourbon is an intense and fruity coffee perfect for a pleasant espresso.

Sudan Rume is a varietal known for its high quality. It is originally emerged in southern Sudan, and it was considered a “research varietal”. This means that it was not cultivated commercially, and it is very rare to find.

Rume is part of a Boutique Coffee Collection. These coffees are very limited in quantity and have exceptional quality in the cup. 

“One such exceedingly rare variety—indeed, among the scarcest commercially cultivated varieties on earth—is the Sudan Rume, which is the coffee variety Sasa Sestic used to win the 2015 World Barista Championship. Get ready to hear the name a lot more.” -Sprudge Magazine, April 2015

NATURAL PROCESS

Coffee Cherries are carefully hand-picked at the farm. After picking them, any underripe, dry or green cherry is removed from the batch. The coffee cherries are transported to our mill Vivagua. They cherries are not pulped. They are spread out immediately on the patios for drying. The first 2 days, the layer of coffee is very thin. This is done on purpose. In a thin layer, the coffee cherries can dry faster, preventing risk of fermentation. After the 3rd day, the layer of coffee becomes thicker.  This allows the cherries to dry more slowly and evenly. These layers of coffee are moved 5-8 times each day, every day. At night, the coffee is piled up into small batches and covered with yute bags to protect it from dew or unexpected rains.
The humidity of the coffee is measured every day. Once it reaches 12%, the coffee is packed into yute bags and stored in the warehouse in a place that is previously assigned in order to preserve traceability. The parchment remains in the warehouse until it is ready to be dry milled and exported.

Aromatic notes: Mango, pears, cherry

Best used for: 

Origin: El Salvador
Variety: 
Method: Natural Harvest: 
Altitude:  Cup score: 88
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