Colombia | Maria Fernanda Echeverry - Sudan Rume

Tasting Notes: Blackberry ice cream, hibiscus, raspberry, blood orange

Origin: Inza, Cauca, Colombia

Farm: Finca Argelia

Producer: Maria Fernanda Echeverry and Alejandro Ariza

Altitide: 1640 masl

Varietal: Sudan Rume

Process: Red Honey

About: This coffee was sourced directly through Alejandro and Maria. As always, we received a text with excitement to share coffees that they thought we would enjoy. By the time the coffees made it to us, we had learned that Maria had unexpectedly passed away.

Maria Fernanda Echeverry was Alejandro's partner for the last 13 years. Alejandro says that she was the great architect of Finca la Argelia, the one who made it possible to dream big and be connected with roasters. She helped him experiment with innovation and different fermentations. She was the one who thought about everything before presenting a coffee on the table. She was his favorite and most beloved designer.

Alejandro asked us to pay tribute to her with their coffee. He asked us to name her as the producer, because without her, he would not have gotten to where he was with the farm. He shared with us that their dream together was to be at the top of specialty coffee, and that it would be her wish for him to push forward and honor her in that way. She was his inspiration and the driving force behind the success of Finca la Argelia.

The processing of rume sudan involves depulping and an anaerobic fermentation for 200 hours.

House recipe:

Orea O1 - 202° water (~30ppm), 1:16.5 ratio, 5.5 ZP6. 
0:30 bloom, then 3 pours to final volume, pouring once water is near the coffee bed, finishing around 2:30.

Rest: We're suggesting you rest this one for at least 3-4 weeks to maximize the flavor.

Roast Level:

 Intensity:

Whole Bean Coffee | Net wt. 8 oz.