We’re excited to present Sudan Rume from Julio Quiceno at Finca La Riviera, a variety that has been carefully cultivated for over 11 years. Originating from an Ethiopian/Sudanese lineage, this variety is known for its tall plants, elongated beans, and copper-colored leaves. The unique conditions at Finca La Riviera—at high altitudes with rich, young soils—create the perfect environment for this exceptional coffee. This microlot was fermented using an innovative process in a Bioreactor, where the cherries were inoculated with Kazachstania humilis yeast. The coffee was fermented under controlled conditions with specific parameters for temperature (22-24°C), pH (3.6-3.9), and pressure (3 bar), all enriched with nitrogen to enhance aromatic complexity and ensure a clean, vibrant cup. After a 24-hour pre-fermentation period, the cherries were depulped and fermented for an additional 36 hours, followed by careful washing and drying in a dehumidifier to achieve optimal moisture levels. The result is a beautifully clean, remarkably sweet coffee that showcases the potential of both the varietal and Julio’s precise processing techniques. We’re thrilled to offer this rare and distinct Sudan Rume, a true reflection of innovation and passion.

At Sweven, we’re proud to partner with Café Uba and Finca La Riviera, where dedication, sustainability, and innovation come together to produce some of Colombia’s most exciting coffees. Led by the talented Julio Quiceno, these farms—La Riviera, Milán, and Buenos Aires—are nestled in the heart of the Coffee Cultural Landscape in the municipalities of Pereira and Santa Rosa de Cabal, Risaralda. Positioned in the high Andes, surrounded by the majestic Santa Isabel and Ruiz snow-capped mountains, the farms benefit from a unique combination of young, nutrient-rich soils and a diverse microclimate that influences the coffee’s exceptional flavour profile. At altitudes ranging from 1,400 to 1,700 meters above sea level, these farms experience a wide thermal range—daytime temperatures can reach 30°C, while nights drop to 15°C. This variation, along with the high cloud coverage, extends the maturation period of the cherries, allowing for a slower ripening process and the development of complex, nuanced flavours. The soils themselves, rich in organic matter and still in the early stages of pedogenetic development, contribute to the unique character of the coffee grown here, particularly through the varied types of earth—Entisols, Inceptisols, and Andisols—that create the perfect foundation for Julio’s distinctive coffees. Julio’s commitment to quality is evident at every stage—from careful cherry selection to experimenting with fermentation techniques that elevate the natural flavours of the coffee. Finca La Riviera is a testament to the dedication of a family farm that blends tradition with forward-thinking practices, and we’re thrilled to share this rare, award-winning lot with you. Julio’s vision is not just about producing great coffee; it’s about crafting something truly special that reflects the richness of the land and the passion behind every harvest.