Colombia La Rivera Sudan Rume Honey Cold Press
A refreshing sensation like grapefruit or mint.
The cold press method gives it an elegant fermentation feel and deep sweetness.
○ We roast after receiving your order.
○ If you would like the beans ground, please enter this in the comments section of the cart. (Example: I would like them ground for my coffee maker / I would like them ground medium)
○ If you have selected "Store Pickup" and would like to pick up your order at a specific time, please enter a date and time (during business hours) at least 72 hours in the future in the comments section of your cart. If you would like to pick up your order at a specific time within 72 hours, please contact us via DM on Instagram.
○ The product will be delivered in a stand-up bag with a zipper and valve for easy storage. Store the product out of direct sunlight.
The expiration date is 90 days from the roasting date.
<How to brew>
We recommend aging the coffee for 1-2 weeks after roasting and brewing it at around 92℃. ( Click here for the brewing recipe we use.)
Hand drip (hot): 〇 Hand drip (iced): △
Immersion type (hot) : Yes
Immersion type (ice) : Yes
Cold brew coffee: Yes
<Bean details>
Farm: La Ribera Farm Producer: Andrés Quiseno Country: Colombia Region: Risaralda Variety: Sudan Rume
Processing method : Honey cold press Altitude: 1,800m
Roast level: Medium roast (1st crack finished)
Contents: 100g/150g/500g
Bean number: 3002
Direct material cost rate: 41.2%
Flavor: Grapefruit, elderflower, Muskmelon, Mint
<Sudan Rume species>
Sudan Lume originates from South Sudan and, like the Ethiopian original, is considered one of the oldest Arabica varieties. Recently, it has often been used in competitions due to its good taste.
<Honey cold pressed>
Only the most ripe, red cherries are selected and harvested, after which the good cherries are separated from the bad ones by a floating sorting process in water.
Only the best cherries are transferred to the Grain Pro where they are fermented for 2-3 days at a temperature of 40-45°C. Once fermentation is complete, the cherries are removed from the Grain Pro and allowed to cool to the natural temperature of the surrounding area.
Once the temperature has settled and stabilized, the yeast is transferred to a tank and fermentation begins again. This time, the yeast is immersed in water at 0-8°C for up to 4 days. This tank has a function that allows you to control the temperature of the water used during sealed fermentation, allowing for constant fermentation.
The process of extracting the potential of the coffee by soaking the cherries in water at a low temperature of 0℃ to 8℃ and fermenting them is called cold pressing. After fermentation, the cherries are pulped to become parchment coffee.
Since this is honey processing, the honey is not washed and is transferred directly to the drying bed to begin drying. Drying is done in an open, open-air African bed called a parabolic, and the drying ends when the moisture content reaches around 10-11%. The honey is then stored in its unshelled state.
＜Story＞
Madrid is a business farmer who is fascinated by the international reputation of coffee and is always thinking ahead, while Andres Quixeno is a loyal manager who is passionate about coffee. On their farm, they focus only on varieties that are attracting attention around the world, and they are always working on and developing new processing methods.
They are particularly active in the "culturing process." Through this refining method, they are enhancing the flavor of varieties that are not particularly flashy, such as "Geisha" and "Bourbon," as well as the disease-resistant and easy-to-grow "Castillo," expanding the possibilities of coffee. At the same time, they are working with universities and research institutes to compare the changes in the types and ratios of bacteria brought about by the "culturing process" with regular "Castillo," and are analyzing the data.
Their Milan and Ribera farms are located in the Andes Mountains in the Risaralda department, and extend from 1400 to 1800 meters on hot spring and volcanic soil. They produce a wide variety of micro lots of crops such as platanos (green bananas), corn, and beans. Everyone who works on the farm is like family, and it is clear that the whole team is committed to improving the farm's production and processes.
<Production cost (per 150g)>
① Direct material cost:
The cost of materials allows you to directly gauge how much it costs to produce roasted beans.
(Example) Green beans, zipper bag with valve, front seal, back seal
The direct material cost rate for these beans (direct material cost ÷ list price × 100) is 41.2% .
②Indirect material costs:
The cost of materials, which cannot be directly calculated as the amount required to produce roasted beans.
(Example) Teeth and rubber parts of a seal cutter ③ Direct labor costs:
Labor costs are a direct indicator of how much it costs to produce roasted beans.
(Example) Salaries paid to employees involved in production such as roasting and putting roasted beans into bags. 4. Indirect labor costs:
Labor costs are not directly measured in terms of how much it costs to produce roasted beans.
(Example) Salaries paid to employees not involved in manufacturing, such as clerical work ⑤ Direct expenses:
An expense that directly determines how much it cost to produce roasted beans.
(Example) Expenses incurred when outsourcing some of the manufacturing-related processing, such as putting roasted beans into bags, to an external company. 6. Indirect expenses:
Expenses that cannot be directly measured in terms of how much it cost to produce roasted beans.
(Example) Electricity/gas costs used for roasting, depreciation costs for the roaster, electricity costs for storing green beans at low temperatures
The total of the above items ① to ⑥ is the manufacturing cost.
*Total cost is the cost when the manufacturing cost, selling expenses incurred in selling the product, and general administrative expenses incurred in managing the entire store are included.
