Story
Our Sudan Rume from Wilton Benitez is back and it’s every bit as striking as we remember. This lot is intensely floral and vibrant, with notes of tangerine, grape jam, cherry limeade, and strawberry blossom. It’s expressive, layered, and unmistakably precise, another standout from a producer pushing the boundaries of quality and processing.
Sudan Rume is an exceptionally rare, wild variety originating from South Sudan’s Boma Plateau. Known for its remarkable flavor but low yield, it’s seldom produced as a single origin and more often used in breeding programs. In recent years, however, a handful of producers have begun showcasing it on its own and the results are compelling.
Wilton Benitez is leading that charge. A chemical engineer turned coffee producer, he applies a highly technical approach to processing, combining scientific precision with deep sensory expertise. Cherries are carefully sorted and sterilized, then undergo thermal shock treatments and controlled fermentations, including anaerobic yeast stages in bioreactors. The process is designed to maximize clarity, structure, and aromatic intensity.
The result is a coffee that feels both innovative and refined, distinctive in profile and meticulously crafted from start to finish.
Colombia Wilton Benitez Sudan Rume
Colombia Wilton Benitez Sudan Rume
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Characteristics
Light
Silky
Sweet-Tart
Intense Florals, Tangerine, Grape Jam, Cherry Limeaide
Wilton Benitez
Wilton Benitez
1950 Masl
Sudan Rume
Sterilization with Ozonoated Water & Ultraviolet Light, Double Thermal Shock Treament, Double Anaerobic Yeast Fermentation, Controlled Drying
Piendamó, Cauca, Colombia
Story
Our Sudan Rume from Wilton Benitez is back and it’s every bit as striking as we remember. This lot is intensely floral and vibrant, with notes of tangerine, grape jam, cherry limeade, and strawberry blossom. It’s expressive, layered, and unmistakably precise, another standout from a producer pushing the boundaries of quality and processing.
Sudan Rume is an exceptionally rare, wild variety originating from South Sudan’s Boma Plateau. Known for its remarkable flavor but low yield, it’s seldom produced as a single origin and more often used in breeding programs. In recent years, however, a handful of producers have begun showcasing it on its own and the results are compelling.
Wilton Benitez is leading that charge. A chemical engineer turned coffee producer, he applies a highly technical approach to processing, combining scientific precision with deep sensory expertise. Cherries are carefully sorted and sterilized, then undergo thermal shock treatments and controlled fermentations, including anaerobic yeast stages in bioreactors. The process is designed to maximize clarity, structure, and aromatic intensity.
The result is a coffee that feels both innovative and refined, distinctive in profile and meticulously crafted from start to finish.
