Colombia Julio Cesár Madrid Sudan Rume Filter 1KG

€70.00

About this lot:

A TOTAL JOYRIDE
Slapped with a wild ‘thermal shock’, this washed Sudan Rume is an absolute blast. Think frosty bergamot iced tea meets a handful of tropical fruit gummies, all tied together with a cool, sweet drizzle of eucalyptus honey. Crazy refreshing!

About origin:

Julio César Madrid carries three generations of coffee-growing tradition in his blood, but his vision is firmly set on the future. In 2014, he founded Café Uba to break away from conventional Colombian coffee production models. Spanning 200 hectares across three distinct estates – Riviera, Milán, and Buenos Aires – Julio and his dedicated team cultivate over 20 exotic varieties.

Their pioneering approach to post-harvest processing has earned them well-deserved national and international acclaim, frequently securing spots on the world barista championship stage. This exceptional 88-point Sudan Rume lot perfectly captures their philosophy: applying exact, innovative science to achieve unparalleled quality.

Behind the Process:

Selective Harvest: The journey begins with the rigorous, hand-picked selection of only the absolute ripest Sudan Rume cherries.
Bioreactor Fermentation: The coffee undergoes an extended 72-hour fermentation inside a highly controlled bioreactor. This intense, isolated environment pushes the boundaries of the coffee’s aromatic lift and vibrant brightness.
Thermal Shock: A rapid thermal shock is applied to instantly stabilize the microbial activity. This crucial, high-tech step acts as a vault, “locking in” the volatile aromatic compounds responsible for the coffee’s signature bergamot and tropical fruit notes.
Multi-Stage Wash: The beans pass through several precise washing stages. This thorough cleansing ensures exceptional clarity, structural definition, and a highly elegant cup profile.
Slow Drying & Stabilization: Finally, the coffee is dried slowly and deliberately to protect its delicate florals and juicy acidity. It then undergoes a dedicated resting period, allowing the moisture to reach equilibrium and the complex flavors to seamlessly integrate before milling.