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Rume Sudan

Rume Sudan ( RUME SUDAN ) was 1940 discovered in the Rume Valley of the Boma Plateau in southeastern South Sudan, near the Ethiopian border. It is one of the original species of Arabica coffee and also belongs to the Ethiopian landrace. This is a wild, ancient coffee variety. On the coffee family tree, Rume Sudan has a history even older than Typica and Bourbon.

Rume Sudan is also known in the coffee industry by the code name RS-510 and is primarily characterized by its brass-colored leaves. When breeders need to create new coffee varieties, RS-510 can be considered one of the most useful Arabica genetic resources. For example, when crossing genes from high-yield but flavor-poor varieties with RS-510 , the result is often a variety with good flavor and higher yield, because RS-510 has an extremely stunning flavor but average disease resistance and very low yield. Crossing RS-510 with higher-yield varieties allows farmers to obtain new hybrids that are high-yielding, disease-resistant, and still drinkable. Many well-known modern varieties, such as Castilio (Castillo)、Centroamericano or Colombia , were developed using this technique.

Variety Characteristics

l  Deep green, broad leaves

l  Medium branch spacing

l  Medium twig spacing

l  Small and elongated bean shape

Although the Rume Sudan variety is highly praised for its amazing flavor and excellent resistance to coffee berry disease, compared to most Arabica varieties, Rume Sudan not only has lower yields but is also relatively more difficult to cultivate, requiring more care on a daily basis. As a result, in the past, few farms engaged in large-scale commercial planting of it, and it was primarily used for variety research and development to achieve better plant disease resistance and coffee taste.

It wasn’t until 2015 that Rume Sudan, under the hands of Australian representative Sasa Sestic , won the World Barista Championship (WBC) title. Overnight, Rume Sudan became a coffee bean variety that roasters and baristas scrambled to roast and brew.

Roasting Curve

Choose an inlet bean temperature of 175℃ to drop the beans, with the yellowing point at 5 minutes 40 seconds, 9'27" entering first crack. After first crack, develop for 1'28" before dropping the beans ， with an exit temperature of 191.5℃。

Furnace temperature 175℃ to load beans, with heat power at 120 , and the air vent open at 3 ; turnaround point at 1'42" , temperature at 98.9 , furnace temperature at 140℃ when the air vent is opened to 4 , with heat power unchanged; at furnace temperature 151.2℃ , when the bean surface turns yellow and grassy flavors completely disappear, entering the drying phase, when the furnace temperature reaches 166℃ , adjust the heat power to 110℃ , with the air vent at 4 ; when the furnace temperature reaches 183.3 , keep heat power unchanged and open the air vent to 5 ; when the furnace temperature reaches 188℃ , reduce the heat power to 50 , with the air vent unchanged.

From 9'27" , first crack begins, keep the air vent unchanged, and drop the beans after 1'45"，194.8℃ of development post-first crack.