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Guatemala Sudan Rume
Guatemala Sudan Rume
About the bean
Sourced from the volcanic slopes of Volcan de Suchitan, this rare Sudan Rume lot represents the pinnacle of experimental cultivation in Guatemala. Founded in 2011 by Gonzalo Hernandez and Jose Padilla, the Coffea Diversa Suchitan farm was born from a mission to find the perfect microclimate for world-class varieties. At altitudes reaching up to 2,050 meters, the nutrient-rich volcanic soil and shade-grown environment provide the ideal conditions for this ancient variety to reach its full potential.
Sudan Rume is a legendary landrace variety originally discovered on the Boma Plateau of South Sudan. While it is famous for its genetic resilience and as a parent to the renowned SL-28 variety, it is rarely grown commercially due to its extremely low productivity. This specific lot has been processed using a meticulous Natural method—selectively hand-picked at peak ripeness and slow-dried on raised beds to intensify its nuanced flavor profile.
- Region: Jutiapa, Guatemala
- Altitude: 1,500 – 2,050 MASL
- Varietal: Sudan Rume
- Processing: Natural (Sun-dried on raised beds)
- Tasting Notes: Yuzu, RockMelon, Honeysuckle, and Syrupy body
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What it tastes like
About the bean Sourced from the volcanic slopes of Volcan de Suchitan, this rare Sudan Rume lot represents the pinnacle of experimental cultivation in Guatemala. Founded in 2011 by Gonzalo Hernandez and Jose Padilla, the Coffea Diversa Suchitan farm was born from a mission to find the perfect microclimate for world-class varieties. At altitudes reaching up to 2,050...
Why this coffee works
Chosen for a clear flavour profile, natural sweetness and dependable results in everyday brewing.
Cup profile
- Taste
- black · espresso · Filter Coffee · finder-approved · floral-fruity · Guatemala · Micro Lot · milk-friendly · Natural · NBC0008 · pour-over · Sudan Rume · Top of Crop
- Brew fit
- See the approved recipe below
- Roast and dispatch
- Freshly roasted; timing shown at checkout
Our approved pour-over recipe
- Bloom with 45 g and swirl gently.
- Pour steadily to 155 g.
- Finish at 235 g, then add 15 g bypass water.