Colombia Yellow Sudan Rume Natural Aerobic

One of the World's Rarest Coffees

We're excited to share this exceptional Yellow Sudan Rume from Jairo Arcila's Villarazo farm - one of the scarcest commercially cultivated coffee varieties on earth. With only a handful of producers worldwide growing this ultra-rare variety, and the yellow-fruited variant even rarer still, this coffee represents something truly special in specialty coffee.

The 2015 World Barista Champion won using Sudan Rume, catapulting this variety into the spotlight and establishing it as a benchmark for rare variety excellence. Now you can experience the same quality that wins championships, roasted fresh at our Upper Hutt roastery using infrared technology and aged for 30 days using protocols refined through our own championship experience.

Origin: Armenia, Quindío, Colombia
Producer: Jairo Arcila
Farm: Villarazo
Altitude: 1,400-1,450 masl
Variety: Yellow Sudan Rume
Process: Natural with 45-hour controlled aerobic fermentation
Grade: Consistently scores 90 points
Roast Level: Light-Medium Tasting Notes

Jasmine Floral, Peach, Macadamia, Lemongrass, Hibiscus

Expect spectacular complexity: delicate jasmine and rose florals up front, followed by vibrant tropical fruits. Bright citrus acidity creates a sparkling, tartaric quality, while the silky, tea-like body carries everything beautifully. The yellow variant adds distinctive hibiscus, chamomile, and caramel characteristics with enhanced acidity that makes this coffee truly unique. Why This Coffee?

At Frank's, our values of Innovation and Excellence drive us to source coffees that push boundaries. Yellow Sudan Rume represents both:

Genetic Significance: This variety traces its lineage to the Boma Plateau in South Sudan - part of coffee's evolutionary cradle where arabica grows wild. It's one of the purest forms of Coffea arabica, with genetic material relatively untouched by modern hybridization. The wild Sudanese populations where this originated are likely lost to civil conflict and deforestation, making these cultivated trees a form of conservation.

Championship Pedigree: When the 2015 World Barista Champion chose Sudan Rume, it validated what we knew - this variety delivers exceptional quality. We understand what championship-level coffee requires, having supported New Zealand's 2023 Barista Champion to 4th place at the 2024 World Barista Championship.

Producer Excellence: Jairo Arcila embodies the Passion we value. As a third-generation producer with 40 years of experience, he spent decades as Mill Manager at Colombia's second-largest exporter before dedicating himself fully to specialty coffee. His willingness to cultivate Sudan Rume - despite yields significantly lower than commercial varieties and high susceptibility to coffee leaf rust - demonstrates the "quality at any cost" philosophy that defines the upper echelon of specialty coffee.

Terroir Perfection: Villarazo's volcanic soils and ideal altitude create the conditions where rare varieties like Sudan Rume can express their full potential. The UNESCO World Heritage Coffee Triangle represents generations of accumulated coffee expertise.

Making Excellence Accessible: While this coffee commands premium pricing due to its extreme rarity, we're committed to our vision of making delicious coffee accessible to the world. This represents an opportunity to taste something that perhaps 99.9% of coffee drinkers globally will never encounter - at a price point significantly more accessible than comparable ultra-rare Geshas. Brewing Recommendations

For Filter (V60, Kalita Wave):

- Coffee: 20g
- Water: 330g (1:16.5 ratio)
- Temperature: 90-93°C (lower than typical to preserve delicate florals)
- Grind: Coarser than usual for naturals (faster extraction)
- Brew time: 2:15-2:45 minutes
- Extended bloom: 40-45 seconds using 2.5-3x coffee weight

Pour gently with slow circular motions at low height - natural coffees are more delicate and excessive agitation causes over-extraction.

For Espresso:

- This coffee works beautifully as espresso, showcasing the tropical fruit intensity and silky body
- Start with standard ratios and adjust to taste
- The bright acidity cuts through milk while maintaining complexity

Peak Freshness: 10-20 days post-roast for natural process coffees - later than washed coffees as naturals need time for heavier fermentation notes to "clean up" and fully open. Meet Jairo Arcila

Jairo represents everything we celebrate in specialty coffee: multi-generational expertise meeting forward-thinking innovation. Born into a coffee family, he worked from childhood on family farms before purchasing his first property in 1987. Afte