[Rested] Sudan Rume - Hybrid Washed - Finca Las Margaritas, Cafe Granja La Esperanza

Description

Tastes Like: Bergamot, Blue Lilac, Mango Origin: Finca Las Margaritas, Valle del Cauca, Colombia Variety: Sudan Rume Producer:  Rigoberto and Luis Eduardo Herrera Elevation: 1570-1850 masl Process: Hybrid Washed About Cafe Granja La Esperanza Cafe Granja La Esperanza is one of Colombia’s most recognized specialty coffee producers, with farms located across distinct microclimates in the Colombian uplands. The operation is led by brothers Rigoberto and Luis Eduardo Herrera, who continue their family’s coffee-growing legacy into its third generation. The group manages five farms across three mountain ranges, with elevations ranging from approximately 1,400 to 2,000 MASL. Their work spans a range of high-end specialty varieties and processing styles, and they are widely known for introducing Geisha to Colombian soil early in its development within the country. Coffees from Cafe Granja La Esperanza were also featured in the winning cup of the 2015 World Barista Championship. The history of the group began at Potosi, where Juan Antonio Herrera expanded the farm’s plantings beyond Typica to include Yellow Bourbon, Red Bourbon, and Caturra. That foundation of careful variety selection, farm management, and quality-focused production continues through the Herrera family’s current work at farms such as Las Margaritas and Cerro Azul. About Sudan Rume Sudan Rume, also commonly written as Rume Sudan, is a rare Arabica variety associated with wild coffee populations from South Sudan’s Boma Plateau. In specialty coffee, it is valued less for high productivity and more for its expressive cup potential and genetic significance. As a single-variety lot, Sudan Rume is uncommon because it is generally low yielding and requires careful cultivation. When well grown and processed, it can show an elegant structure with floral aromatics, citrus clarity, and layered fruit expression.  Processing Notes This lot uses a hybrid washed process built around several controlled fermentation stages. After harvest, cherries are selected for ripeness, sweetness, and freshness before entering a 14-hour open-tank fermentation. The coffee then undergoes an additional 18-hour fermentation in an oxygen-free environment. After this stage, the coffee is depulped and continues through a 24-hour aerobic fermentation before being washed. Drying takes place in mechanical silos over 3 to 5 days at a controlled temperature of 38°C. The result is a process that keeps the structural cleanliness of a washed coffee while adding aromatic depth and fruit complexity. The staged fermentation may contribute to the coffee’s floral intensity, mango-like sweetness, and citrus-toned bergamot expression.