One of our favourite coffees of all time, the Sudan Rume from Cafe Granja La Esperanza.
This iteration is from the Las Margaritas farm, located in the Valle de Cauca region of Colombia at an elevation of 1571-1852 masl.
The coffee was processed as a Hybrid Washed, first the cherries are hand-picked at peak ripeness and sorted for quality. Measuring the brix levels and making sure they are uniform, in order to ensure uniform fermentation.
First Fermentation: A 14-hour open-tank aerobic fermentation initiates enzymatic activity and enhances natural flavour expression.
Second & Third Fermentation: Cherries undergo an 18-hour anaerobic fermentation in sealed tanks, followed by a 24-hour aerobic fermentation post-pulping to refine acidity and deepen complexity.
Washing: A thorough wash removes residual mucilage and stabilises the microbial profile, preparing the beans for drying.
Drying and Stabilisation: Beans are dried in mechanical silos at 38 °C over 3–5 days, preserving floral and spice notes.
You will find in the cup the most interesting ginger and floral notes, followed by sweetness that reminds us of vanilla, as well as malic notes of, plums, pears and a blueberry aftertaste.
