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Origin: Huila, Colombia
Altitude: 1700 masl
varietal: Sudan Rume
process: Natural
Flavor notes: pink champagne, red grape, papaya, rambutan
Suggested for Pour over and Immersion:
1:16 Coffee to Water Ratio
Duberney Meneses, an Agroindustrial Engineer from the University of Tolima and a
certified coffee roaster by the SCA, has dedicated the past 11 years to the coffee
industry. His work has centered on education and promoting process innovation to
enhance coffee quality.
He currently manages Finca Los Naranjos, located in Pitalito, Huila—a space devoted
to coffee production and experimental processing. When the farm was first acquired,
it had almost no coffee trees. Through dedication and consistent effort, Duberney
and his team cultivated new crops and gradually learned the value of producing high-
quality, differentiated coffees.
They found in specialty coffee not only a path to improve their livelihood but also a
sustainable alternative that respects the environment and protects local water
sources. Natural processing was adopted not just for its sensory potential but also for
its lower environmental impact.
This Sudan Rume lot was crafted through a careful natural process. Only ripe cherries
with a Brix level above 24 were hand-selected and floated to remove defects. The
cherries were then oxidized in open-air hoppers for 24 hours and underwent 48
hours of anaerobic fermentation. Drying followed a hybrid approach: 4 days of sun-
drying on raised beds and 12 hours of controlled mechanical drying at 45°C,
preserving clarity, sweetness, and complexity in the final cup.
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