La Isabela Sudan Rume

Third-generation passionate coffee producer, Max Salazar Rodríguez owns and runs Finca La Isabela—a 10ha eco-conscious farm in Valle Occidental.

The farm is meticulous about cultivation to ensure high-quality harvests and is equipped to process coffee in multiple ways (washed, natural, honey, and anaerobic fermentation). This allows them to select a method best suited to the varietal, harvest, or to achieve a desired flavour profile.

Sudan Rume is a rare, low-yielding varietal that was discovered near the Sudan-Ethiopian border in the early 1940’s. It’s known for a subtle sweet red fruit profile which is enhanced by the honey process Max and his team chose for this lot. Cherries are oxidised for 24hrs-48hrs, pulped, and dried over 30 days with frequent turning. Coffee is then stored at 20ºC-25ºC for another 30 days, hulled, and rested before export for another 30 days.