Savage

WHAT IS A Carbonic Maceration PROCESS?

It belongs to the Experimental coffee processes.

IN THIS COFFEE:

Black Honey Mossto Lactic / Enigma Hoops. This process began with hand-harvesting cherries followed by a 2-hour water purification soak and a 24-hour low-oxygen pre-fermentation. The cherries were then placed into tanks for a 72-hour carbonic maceration phase, allowing the team to collect the natural coffee juice (mossto). This mossto was isolated and inoculated with a targeted yeast culture and powdered Enigma hops, fermenting for 72 hours. Finally, the cherries were depulped to a sticky black honey level, sealed alongside the hop-infused mossto inside reactors for an intensive maceration block, and finished with a 10-day controlled greenhouse sun dehydration.

GENERAL INFORMATION:

• NAME: Sudan Rume
• MOTHER SPECIES: Arabica
• RIPE CHERRY COLOUR: Red

TYPICAL CUP PROFILE:

Expect an intense aromatic complexity and brilliant malic acidity, while displaying a refined, silky body alongside distinct sweet spice and elegant floral layers.

GENETIC ORIGIN & HISTORY:

An ancient landrace variety originating from the wild forests of the Boma Plateau in southeastern Sudan. As a foundational pillar of specialty coffee genetics, it is famed as one of the direct parents of Kenya's legendary SL28 variety. The tall trees produce small yields and remain highly vulnerable to leaf rust, meaning cultivation is strictly limited to technically managed boutique micro-lots where purity and quality are favored over volume.