La Riviera – Sudan Rume

At the heart of Risaralda’s coffee growing landscape, Café Uba works closely with farms including Finca La Riviera, led by Julio Quiceno. Together, they represent a balance of experience, curiosity and a drive to continually refine what is possible in coffee.

Their farms are located across Pereira and Santa Rosa de Cabal, set within Colombia’s Coffee Cultural Landscape and surrounded by the Andes, with views stretching towards the snow capped peaks of Santa Isabel and Ruiz. Coffee is grown between 1,400 and 1,700 metres above sea level, where warm days and cool nights create a wide temperature range that slows cherry development and builds complexity in the cup.

The soils here are young and rich in organic matter, contributing to the distinctive character of the coffees. Combined with consistent cloud cover and a diverse microclimate, the conditions allow for extended ripening and careful cultivation.

Our relationship with Café Uba and Julio is built on a shared appreciation for both precision and innovation. Each lot reflects a willingness to explore new ideas while remaining grounded in a deep understanding of the land. From selective harvesting through to experimental fermentation, there is a clear intention behind every step, resulting in coffees that feel both expressive and refined.

Risaralda, Colombia
Advanced Washed Sudan Rume

Sudan Rume is a rare variety with roots tracing back to Ethiopian and Sudanese lineages, known for its distinctive structure, elongated beans and expressive aromatic profile. At Finca La Riviera, this particular lot has been carefully cultivated for over a decade, allowing the variety to fully adapt to its environment.

Processing is centred around a highly controlled washed method using a bioreactor system. The cherries first undergo a 24 hour pre fermentation before being depulped and transferred into fermentation tanks, where they are inoculated with Kazachstania humilis yeast. Throughout the process, variables such as temperature, pH and pressure are carefully managed, alongside nitrogen infusion, to guide the development of aromatics while maintaining clarity.

Following a further 36 hour fermentation, the coffee is fully washed and then dried in a controlled dehumidification environment, ensuring stability and preserving the structure of the cup.

In the cup, expect gooseberry, physalis and lemon verbena. There is a remarkable sweetness and a distinct character, with notes reminiscent of apricot melba. Layered yellow stone fruit acidity is complemented by lifted citrus and herbal florals, creating a profile that feels both vibrant and composed.

This is a precise and expressive example of Sudan Rume, where careful cultivation and controlled processing come together to highlight the rarity and potential of the variety.