{"product_id":"bourbon-aji-cup-of-excellence-by-nestor-lasso-copy","title":"SUDAN RUME by Nestor Lasso","description":"\u003ch2\u003e\u003cstrong\u003eSUDAN RUME\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ctable style=\"width: 97.9287%; height: 176.4px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 20%; height: 19.6px;\"\u003eCountry\u003c\/td\u003e\n\u003ctd style=\"width: 71.4525%; height: 19.6px;\"\u003eColombia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 20%; height: 19.6px;\"\u003eRegion\u003c\/td\u003e\n\u003ctd style=\"width: 71.4525%; height: 19.6px;\"\u003eBruselas, Huila\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 20%; height: 19.6px;\"\u003eA.S.L\u003c\/td\u003e\n\u003ctd style=\"width: 71.4525%; height: 19.6px;\"\u003e1600-1800\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 20%; height: 19.6px;\"\u003eProducer\u003c\/td\u003e\n\u003ctd style=\"width: 71.4525%; height: 19.6px;\"\u003eNestor Lasso -- FINCA EL DIVISO\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 20%; height: 19.6px;\"\u003eHarvest\u003c\/td\u003e\n\u003ctd style=\"width: 71.4525%; height: 19.6px;\"\u003eSPRING 2026\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 20%; height: 19.6px;\"\u003eProcess\u003c\/td\u003e\n\u003ctd style=\"width: 71.4525%; height: 19.6px;\"\u003eNATURAL CONTROLLED FERMENTATION\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 20%; height: 19.6px;\"\u003eVarietal\u003c\/td\u003e\n\u003ctd style=\"width: 71.4525%; height: 19.6px;\"\u003eSUDAN RUME\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 20%; height: 19.6px;\"\u003eTasting notes\u003c\/td\u003e\n\u003ctd style=\"width: 71.4525%; height: 19.6px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eApricot nectar, Pineapple jam\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 20%; height: 19.6px;\"\u003eBest for\u003c\/td\u003e\n\u003ctd style=\"width: 71.4525%; height: 19.6px;\"\u003eFilter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp\u003eWhile Nestor Lasso and the Lasso family (Finca El Diviso in Bruselas, Huila) guard certain exact proprietary ratios, their high-tech, multi-stage \u003cb\u003eAnaerobic Mosto Natural\u003c\/b\u003e process for exotic cultivars like Sudan Rume follows a very specific bio-innovation protocol.\u003c\/p\u003e\n\u003cp\u003eInstead of a traditional passive natural process, their methodology relies on \u003cb\u003ethermal shock, mosto (lixiviate) recirculation, and controlled anaerobic fermentation\u003c\/b\u003e to amplify the wild, herbaceous, and fruit-forward genetics of the Sudan Rume variety.\u003c\/p\u003e\n\u003ch3\u003eStep-by-Step Processing Breakdown\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eStep\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eOperational Detail\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003e\u003cb\u003e1. Harvesting \u0026amp; Brix Selection\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003e\u003cb\u003eOptical \u0026amp; Brix Sorting\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eCherries are hand-harvested exclusively at peak maturity (between \u003cb\u003e21° and 24° Brix\u003c\/b\u003e). They undergo cold-water flotation to discard low-density floaters and defective fruit.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003e\u003cb\u003e2. Aerobic Oxidation\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003e\u003cb\u003eOpen Tank Fermentation\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eWhole cherries are placed in open plastic vats for \u003cb\u003e48 to 72 hours\u003c\/b\u003e. During this window, extracted coffee juice (\u003ci\u003emosto\u003c\/i\u003e) from previous lots is continuously recirculated over the cherry bed to encourage microbial activity and initial enzymatic breakdown.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003e\u003cb\u003e3. Thermal Shock\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003e\u003cb\u003eHot Water Dip\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eThe cherries are submerged in hot water (heated to approx. \u003cb\u003e50°C\u003c\/b\u003e). This rapid temperature rise sanitizes the outer skin, expands the fruit pores, loosens the pectin layer, and accelerates sugar absorption.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003e\u003cb\u003e4. Anaerobic Mosto Fermentation\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003e\u003cb\u003eSealed Bio-Reactor Stage\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eCherries are sealed into airtight anaerobic tanks (often utilizing their proprietary Biomaster set-up). A concentrated, strain-inoculated or juice-dense \u003ci\u003emosto\u003c\/i\u003e bath is added. The coffee ferments anaerobically for \u003cb\u003e36 to 80 hours\u003c\/b\u003e under strict temperature and pressure monitoring.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003e\u003cb\u003e5. Dehydration \u0026amp; Stabilization\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003e\u003cb\u003eTwo-Phase Drying\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eAfter 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 \u003cb\u003e10.5–11% moisture content\u003c\/b\u003e.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eSensory Impact on Sudan Rume\u003c\/h3\u003e\n\u003cp\u003eSudan Rume naturally carries a distinct \u003cb\u003elemongrass, ginger, and cardamom\u003c\/b\u003e spicy\/savory herbal backbone. The Lasso family’s controlled anaerobic mosto natural processing layers intense \u003cb\u003etropical fruit, apricot syrup, and perfumed floral\u003c\/b\u003e notes over that genetic baseline—creating a heavy body with pristine cup clarity.\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e \u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/h3\u003e","brand":"velvetroastery","offers":[{"title":"Beans \/ 250 gr","offer_id":57969341038923,"sku":null,"price":23.0,"currency_code":"EUR","in_stock":true},{"title":"Ground \/ 250 gr","offer_id":57969341071691,"sku":null,"price":23.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/1042\/7562\/files\/WhatsApp_Image_2024-10-10_at_21.30.30_1.jpg?v=1776493413","url":"https:\/\/www.cafevelvet.co\/products\/bourbon-aji-cup-of-excellence-by-nestor-lasso-copy","provider":"Velvet Specialty Coffee Roasters","version":"1.0","type":"link"}