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AED 80.00+
COLOMBIA EL DIVISO SUDAN RUME FLORAL SYMPHONY
Region: El Diviso
Altitude: 1,650 – 1,850 masl
Producer: Jose Lasso
Variety: Sudan Rume
Process: Natural
Taste Notes: Raspberry, Black Cherry, Nougat, Cola
About This Specialty Coffee
A renowned specialty coffee from producer Jose Lasso tends a small but extraordinary variety Sudan Rume, a cultivar known for its delicate floral and expressive character. Out of El Diviso’s 18 hectares, 15 are devoted to specialty coffee cultivation and the rest to natural forest preservation. Jose approaches coffee production with collaborative mindset, and works with industry experts, fellow farmers, and exporters to refine his techniques.
The first sip feels like Raspberry and black cherry brightness and juicy, giving the cup a playful, fruit-forward opening. As the coffee settles, the sweetness deepens into soft nougat, smooth and comforting, while a gentle cola-like spice drifts in at the end, adding a quiet sense of mystery. The acidity is lively but graceful, lifting the fruit rather than overpowering it. Body stays medium intense and refined, allowing the flavors to remain clean and elegant from start to finish.
The mouth-feel completes the experience of silky, juicy, and medium-bodied. It glides across the palate with a smooth, almost creamy texture, finishing clean with a lingering sweetness that invites another sip.
This Sudan Rume from El Diviso is more than a cup of coffee. It is a gentle conversation between land, variety, and producer, a floral symphony that unfolds slowly, rewarding those who take the time to listen.
| Weight | 0.3 kg |
|---|---|
| Farm | El Diviso |
| Flavor Notes | Black Cherry, Cola, Nougat, Raspberry |
| Lot Type | Competition Lot |
| Main Cup Profile | Floral, Fruity |
| Origin | Colombia |
| Weight | 40grams, 80grams, 250grams |
| Grind Option | Whole Bean, V60, Filter Machine, French Press |
How We Brew at Julith
V60 Mugen Switch
This allows us to brew an immersion method followed by percolation.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 91°C
-Place the filter and rinse with hot water.
-Add the coffee and close the switch.
-Pour 120 ml of water to fully immerse the grounds.
-Allow the coffee to steep for about 1 minute and 20 seconds.
-Open the switch and continue brewing.
-Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Total brew time should land between 3 minutes to 3 minutes 20 seconds.
Adjust grind size if the drawdown falls outside this range.
Serve and drink while warm.
How You Can Brew at Home
V60
A percolation method of brewing.
Recipe
15 g coffee
240 ml water
Ratio 1:16
Water temperature 91°C
-Rinse the filter and discard the water.
-Grind coffee medium coarse and add to the dripper.
-Begin with a 45 ml pour, slow and even.
-Allow the coffee to bloom for 30 seconds.
-Continue pouring in circles until reaching 135 ml.
-Pause briefly, letting the coffee draw down till 1 minute.
-Finish with a centered pour to 240 ml
The brew should complete between 2 minutes 20 seconds to 2 minutes 40 seconds.
If needed, refine the grind to slow or speed extraction.
Pour. Taste. Adjust next time.
A pressure based method of brewing.
Recipe
20 g coffee
40 g yield
Ratio 1:2
Water temperature 93°C
The extraction should complete between 26 seconds and 30 seconds.
If needed, refine the grind to slow or speed extraction.
Dial In Tips
Pull. Taste. Adjust next time.
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