• Producers: Jose Uribe Lasso & Marta Zúñiga
• Farm: Finca El Triunfo
• Bag Size: 70 KG
• Region: Bruselas, Pitalito - Huila 
• Altitude: 1,820 MSAL
• Variety: Sudan Rume
• Process: Double Anaerobic Mossto Natural

Notes about this coffee from our importer La Baia

Finca El Triunfo, "El Triunfo" which translates to "The Triumph" in English. Nestled in the picturesque region of Pitalito, Huila, Finca El Triunfo is a testament to the rich coffee-growing heritage of Colombia. Managed by the parents of renowned coffee producers Nestor & Adrian Lasso, this family-owned farm has dedicated itself to cultivating exceptional coffee varieties that reflect both tradition and innovation. José's journey in coffee began in 1985 when he began his journey as a coffee picker. Through dedication and savings, he purchased a plot of land that would eventually evolve into the world-renowned and acclaimed Finca El Diviso to plant his first coffee trees. Jose Uribe designated a plot for each of his sons, where they decided which varieties to grow and determined the best way to cultivate coffee. Over time, Jose honed his skills and entered competitions like Colombia Tierra de Diversidad, eventually producing specialty coffees that earned him a sixth-place finish in the 2023 Cup of Excellence (COE) with a score of 89.56. That year, his Aji Bourbon coffee was the only non-Geisha varietal to place in the top 10 of the competition. El Triunfo is also gaining serious notoriety through its amazing coffees. El Triunfo cultivates rare and exotic varieties, including Sudan Rume, Geisha, Bourbon Rosado, Tabi, Ombligon and SL28. The majority of the coffee grown at El Triunfo is processed in tandem with his sons Nestor & Adrian at the Finca El Diviso processing mill.

SUDAN RUME

Sudan Rume is one of the few remaining true wild Arabica populations. It was first collected in 1941 by A.S. Thomas on the Boma Plateau (near the Ethiopia border), and the seeds became progenitors of the named landrace “Rume Sudan”. Only two Rume Sudan accessions (CATIE codes T.02724 and T.02744) survive in international genebanks (collected 1941 in South Sudan). Sudan Rume’s breeding value is high in the specialty-coffee world. In summary, Sudan Rume is a wild, genetically distinct landrace (nearly 100% pure Arabica lineage) that serves primarily as a gene donor. Its germplasm (wide genetic base for a coffee) has been tapped to improve cup quality and disease tolerance in hybrids.

Sudan Rume’s breeding value is very high. It carries unique genes for cup quality and disease tolerance, so breeders have used it to introduce desirable traits. For example:

• Ruiru 11 (Kenya)
• Centroamericano H1 (Costa Rica)
• Batian and others (Kenya)Newer Kenyan hybrids (e.g. Batian, a SL28×SL34 cross) focus on rust/CBD resistance although Batian’s immediate parents are not Sudan Rume, SL28 itself has some Sudan Rume ancestry, so Rume’s genes indirectly contribute.

Genomic studies (e.g. by World Coffee Research and CATIE) show that Rume Sudan is genetically distinct but related to Ethiopian landraces. It shares a common origin in the eastern Afromontane cloud forests, but it represents a separate gene pool from the better-known Ethiopian types like:

• Gesha (Gori Gesha)
• Wolisho
• Kurume
• Dega
• 74110 / 74112 (Jimma selections)

In DNA terms, Rume Sudan belongs to one of the few remaining "pure" wild Arabica populations, whereas most Ethiopian landraces have undergone centuries of farmer selection, genetic drift, and some degree of domestication. Think of Rume Sudan and Ethiopian landraces as "cousins" within the wild Arabica gene pool. They both descend from the same ancestral forests, but Rume Sudan remained in the wild while many Ethiopian types were selected and propagated by farmers.

TECHNICAL INFORMATION - PROCESSING

The process begins with the harvesting of ripe cherries, removal of floaters, and washing with the cherries to eliminate impurities and bacteria. This is truly a unique process when it comes to innovative processes. The fermentation is a multi-step process that incorporates both anaerobic and submerged fermentation utilizing mossto.

Initial flotation & sorting: To remove underripe, overripe, and defective cherries.

Manual selection: Further refining the lot to include only perfectly ripe cherries.

Oxidation Stage (72-96 Hours)
The cherries are placed in plastic fermentation tanks and are fermented anaerobically for 72-96 hours.

Submerged Fermentation with Mossto (12 Hours)
The mossto (coffee juice & liquid byproduct extracted from previous fermentations) is introduced into the process, acting as a catalyst to influence microbial activity and potentially enhance consistency and complexity. The cherries are submerged in this liquid at 18-22°C, with periodic recirculation of the mossto for optimal interaction between the coffee and the fermentation medium.

Following the soaking, the coffee is transferred to the raised drying beds and is dried in the shade for 5 days to prevent over-fermentation and thermal stress.. On day 6, the coffee is moved away from the shade, allowing for a slow and even drying process. The drying continues for 25 days until the coffee reaches a stable moisture content of 10-11%. The drying area is covered at night to prevent moisture reabsorption and temperature fluctuations.