SUDAN RUME by Nestor Lasso

1/8

€23,00

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.

Nestor Lasso is an innovator in Huila, Colombia, known for his experimental approach to processing and fermentation. This Bourbon Ají undergoes a multi-stage washed process designed to enhance clarity and complexity:

SELECTIVE HARVESTING OXIDATION:
Ripe cherries are carefully selected through floating
32-hour oxidation at 25°C
60-hour anaerobic fermentation in bags at 16–18°C

PULIPING MUCILAGE TREATMENT:
Cherries are pulped after an 18-hour oxidation phase, where leachate is collected
Mucilage oxidation for 32 hours, incorporating leachate for enhanced complexity

THERMAL SHOCK PROCESSING:
Hot water (60°C) is applied, followed by a cold rinse (12°C)
Some mucilage is left on the beans for additional sweetness

CAREFUL DRYING:
Slow drying in canopies or controlled machines at 30–36°C for 8 to 12 days
Carefully monitored to achieve 11% final humidity

For Filter:

Dose: 13g per 200ml of water
Grind: Medium to coarse (EK43 Grinder #7–9)
Brew Time: 2:30–3 minutes
Bloom: 1 minute with 45g of water

Pro Tip: Try a fast extraction with a slightly coarser grind using an Orea V60 with Sibarist FAST filter paper—or experiment to find your perfect cup!

Experience the craftsmanship of Nestor Lasso with this extraordinary Bourbon Ají, a coffee that dazzles with floral aromatics and yellow stone fruit notes. Perfect for those who love expressive, high-clarity filter coffees. Get yours today and elevate your coffee ritual.