2015 WBC Championship Beans | Rume Sudan Coffee Introduction | Rume Sudan Coffee Flavor

Rume Sudan: The Rare Coffee Variety That Made History

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Rume Sudan, also known as Sudan Rume, is a remarkable coffee variety with an extraordinary story.

Origins and Discovery

Discovered in the 1940s in the Rume Valley of the Boma Plateau in southeastern South Sudan, near the Ethiopian border, Sudan Rume represents a local wild ancient variety of Arabica coffee. South Sudan stands as one of the few countries outside Ethiopia that possesses wild coffee populations. Due to its low yield, Sudan Rume was originally primarily used for coffee variety research and development.

Many renowned coffee varieties incorporate Sudan Rume genetics, such as Ruiru 11. Occasionally, it appears in special selection menus of specialty coffee shops.

The Breakthrough Moment

Sudan Rume, an experimental variety from South Sudan, became one of the key contributors to Sasa's championship victory. In 2015, a previously unheard-of variety called Sudan Rume, in the hands of Australian representative Sasa Sestic,一举 won the World Barista Championship (WBC). Overnight, Sudan Rume became a coffee variety that roasters and baristas eagerly competed to roast and brew.

Botanical Characteristics and Breeding Value

Discovered in 1942 in the Boma Plateau region of southeastern Sudan Republic, very close to the Ethiopian border, Sudan Rume is also known in the coffee world by its code RS-510. Essentially a wild coffee variety native to the African tropical forests of the Marsabit Mountains, it is characterized by its bronze-colored leaves. When breeding experts need to create new coffee varieties, RS-510 proves to be the most useful Arabica genetic source.

For example, when crossing RS-510 with high-yield, poorer-flavor varieties, the result typically yields varieties with decent flavor and better yields. This is because RS-510 possesses extremely stunning flavor profiles but has ordinary disease resistance and very low yields. By crossing RS-510 with more manageable varieties, coffee farmers can obtain new hybrids with high yields, strong disease resistance, and excellent drinkability. Many well-known modern varieties, such as Castillo, Centroamericano, or Colombia, were developed using this technique.

Cultivation Challenges

However, Sudan Rume itself is difficult to promote for cultivation due to its low yield and small bean size, making most farms unwilling to plant it. This explains why few people had heard of this variety before Sasa's success. The Sudan Rume used by Sasa came from Colombia's Las Nubes Estate, located in the Cauca Valley. The Sudan Rume he brought to the world competition was actually Las Nubes' first harvest.

Brewing Guide by FrontStreet Coffee

FrontStreet Coffee's brewing parameters for Sudan Rume:

Dose: 15 grams; Medium-fine grind; Hario V60 dripper; Water temperature: 90°C; Coffee-to-water ratio: 1:15; Brewing method: Multi-stage extraction.

Use 30 grams of water for blooming, ending the bloom when the surface of the coffee bed changes from moist to dry! The blooming time is approximately 30 seconds. Using a small water stream, inject about 90 grams of water into the center, stopping when reaching 120 grams total. Wait for the water level to drop until just before exposing the coffee bed, then continue pouring to 225 grams total. Remove the dripper when the water level drops to just before exposing the coffee bed. Timing starts from blooming, with a total extraction time of 1'43".

Flavor Profile

When ground, you can detect distinct fermented and spicy aromas. The wet aroma carries a subtle fermented scent. The entry presents plum and citrus acidity, followed by nutty, creamy, and chocolate notes in the mid-palate. The finish features oolong tea characteristics and sugarcane sweetness in the aftertaste.

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