ROGUE WAVE - GRANJA PARAISO 92 SUDAN RUME

ROGUE WAVE
EDMONTON, CANADA

SUDAN RUME ANAEROBIC WASHED 2025
COLOMBIA

GRAPEFRUIT
ROSE
GRAPE JELLY
GINGER
PLUM

ORIGIN: COLOMBIA, CAUCA
FARM: GRANJA PARAISO 92 - WILTON BENITEZ
ALTITUDE: 1900–2100 MASL
VARIETY: SUDAN RUME
PROCESS: ANAEROBIC WASHED WITH THERMAL SHOCK

ROAST DATE 
DECEMBER 8, 2025

FROM THE ROASTER

SUDAN RUME IS A VARIETY DISCOVERED IN THE SOUTH SUDAN MOUNTAINS OF MARSABIT. IT IS A NATURAL MUTATION OF BOURBON, LOW YIELDING YET KNOWN FOR ITS REMARKABLE DENSITY OF FLAVOUR.

GRANJA PARAISO 92 PROCESSES THIS COFFEE USING A DOUBLE ANAEROBIC THERMAL SHOCK METHOD. AFTER OZONE SANITIZATION, THE WHOLE CHERRIES ARE SUBMERGED UNDER WATER FOR FORTY EIGHT HOURS, THEN PULPED AND FERMENTED WITH A STRAIN OF LACTOBACILLUS FOR TWENTY FOUR HOURS. FOLLOWING FERMENTATION, THE BEANS RECEIVE A SERIES OF HOT AND COLD RINSES, ALLOWING THEM TO ABSORB FERMENTATION METABOLITES AND HALTING ANY FURTHER ACTIVITY. THE COFFEE IS THEN RAPIDLY DRIED IN AN ECO ENIGMA DEHUMIDIFYING DRYER TO PRESERVE CLARITY AND PREVENT OVER OXIDATION.

MORE ABOUT WILTON BENITEZ

WILTON BENITEZ HAS PRODUCED COFFEE FOR MORE THAN TWENTY SIX YEARS, WITH OVER SIXTEEN YEARS DEDICATED TO SPECIALTY COFFEE. HE IS A ROASTER, A Q GRADER PROCESSOR, AND A LIFELONG TASTER WHO FOUNDED GRANJA PARAISO 92 TO PURSUE HIS VISION OF PRECISE AND HIGHLY EXPRESSIVE COFFEES.

ALL OF THE FARM’S STATE OF THE ART EQUIPMENT IS DESIGNED BY WILTON AND ASSEMBLED ON SITE WITH THE HELP OF HIS BROTHER. FERMENTATIONS ARE CONTROLLED THROUGH BIOREACTORS AND SPECIFIC MICROORGANISMS, WITH CONSTANT MONITORING OF TEMPERATURE, PH, BRIX, AND ELECTRIC CONDUCTIVITY. THIS ALLOWS FOR DISTINCT, REPEATABLE, AND HIGHLY CHARACTERIZED FLAVOUR PROFILES.

THE DRYING MACHINES ON THE FARM USE NO FOSSIL FUELS AND REQUIRE ONLY MODERATE ELECTRIC ENERGY, ELIMINATING GREENHOUSE GAS EMISSIONS AND SUPPORTING A MORE SUSTAINABLE PROCESS.

RECOMMENDATION
RESTING TIME: 3–4 WEEKS
FILTER BREW: 1:16–17, 92C