Colombian Cauca Valley Caicedonia | Sudan Rumei RS-510 exclusive race bean wind

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Colombia Cauca Valley Caicedonia | Sultan Rumei RS-510 exclusive race bean flavor?

What is the origin of Sultan Rumei? Discovered in 1942 in the Boma Plateau region of the Poma Plateau in the southeast of the Republic of Sudan, very close to the Ethiopian border, Sultan Rumei is also known to the coffee world by the code name RS-510, is basically a wild coffee variety, native to the tropical African forests of the Marsabit Mountains, characterized by brass leaves. When breeders need to create new varieties of coffee, RS-510 is the best Arabica provenance. For example, varieties with high yield and poor flavor can usually get varieties with good flavor and good yield when mixed with RS-510, because the flavor of RS-510 is extremely amazing, but the disease resistance is common and the yield is very low. Mixing RS-510 with better varieties allows coffee farmers to have new hybrids that are high-yielding, disease-resistant and drinkable, and many well-known modern varieties, such as Castillo, Centroamericano, or Colombia, are developed using this technique.

But Sultan Rumei itself, because of its low yield and small bean shape, is difficult to popularize and grow, and most farms are reluctant to grow it. This is why few people had heard of this bean before Sasa. The Sultan Rumei used by Sasa comes from Las Nubes Manor, Colombia, located in the Cauca Valley. He brought Sultan Rumei to the World Cup, which is actually the first harvest of Las Nubes.

La Cabra, the Sultan Rumei, comes from Finca Las Margaritas, which is owned by Colombia's famous Granja La Esperanza.

Margarita is between 1550 and 1800 meters above sea level and has a temperature of 64 ℉-74 ℉. The climate is quite mild, but the mountains are steep. Coffee trees are planted with strict maturity when harvested. Among the farms at Hope Manor, Margarita is more like a rare variety experiment, hoping that the beans sought by the owner from friends in Latin America or other sources are rare varieties in Colombia, including Rosa Geisha, Mokka, Pacamara, different rare bourbon varieties, such as pointed bourbon, and Sultan Rumei, will be planted in Margarita.

After actual planting, they found that Sultan Rumei is very suitable for the microclimate of Margarita Manor in the Andes, especially at an altitude of 1700-1800 meters. It is as good as the rosy summer of Hope Manor (such as the rosy summer of Blue Hills and Margarita)! The difference is that Sultan Rumei does not need to replenish soil nutrients as much as Rose Summer, so for hope, growing Sultan Rumei is much easier than planting Rose Summer!

Las Nubes and this margarita are both in the Cauca Valley of Colombia, but Las Nubes is 1600 meters above sea level, while this Sultan Rumei is nearly 1800 meters above sea level, so you can expect a sweeter flavor!

But of course, compared with other Arabica beans, the yield of Sultan Rumei is still much lower and is in great need of phosphate fertilizer. Sultan Rumei, like Rosa, is easy to grow tall. Cherries are scattered throughout the branches and should be often pruned to maintain a good picking height. Another problem is that the ripening period of cherries is very uneven and must be carefully distinguished when picking. Sometimes an immature or overripe cherry may destroy the flavor of the whole cup of coffee!

Producing area: Caicedonia; Cauca Valley Valle Del Cauca

Manor: Margarita Finca Las Margaritas

Farmer: hope Manor Rigoberto Herrera Correa

Altitude: 1780 m

Bean seed: Sudan Rumei Sudan Rume

Planting area: 3 hectares (planting area of Sudan Rumei)

Temperature: average 23 degrees Celsius

Treatment: washing washed

Flavor: cranberry, apple, jasmine, vanilla, apricot, very sweet, smooth taste

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.