Guava, Candied Ginger, Pomegranate, Kaffir Lime
PRODUCER / Cafe Granja La Esperanza
REGION / Las Margaritas, Caicedonia, Valle del Cauca, Colombia
VARIETAL / Sudan Rume
PROCESS / Natural
ALTITUDE / 1570-1850 MASL
SCORE / 91
BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper – Ceramic
TEMPERATURE / 90C
DOSE / 14G
WATER VOLUME / 210G
BREW TIME / 2:15 MINUTES
BLOOMING TIME / 45 SECONDS
WATER / Darren Stinson’s Competition Water Recipe
50ppm Magnesium Chloride
20ppm Magnesium Sulfate
30ppm Calcium Chloride
8ppm Potassium Bicarbonate
7ppm Sodium Bicarbonate
Café Granja La Esperanza (CGLE) cultivates the Sudan Rume variety in its Las Margaritas farm in Colombia. Sudan Rume is a rare and prized coffee variety known for its unique characteristics and exceptional cup quality.
Las Margaritas is one of five farms owned by the Herrara family, located in the southwest of Colombia at valle del Cauca at 1850 masl, the total farm size is 33.8 hectares with 4 hectares specifically dedicated to sudan rume.
Rigoberto Herrera is the owner of CGLE, in the past he had the chance to manage La Carleida, a farm in Boquete Panama, and in 2007 he won 1st place in Best of Panama and then decided to head back to Colombia bringing some of the Panamanian Green tip Geisha seeds with him.
Sudan Rume is believed to have originated from the Boma Plateau in Sudan and was introduced to Colombia many decades ago. It is highly regarded among coffee enthusiasts and professionals for its distinct flavour profile, which includes floral and tea-like notes. The variety is known for its delicate and complex flavours, with notes of ginger, eucalyptus, rose hips, lemongrass and other botanicals.
At Las Margaritas, Granja La Esperanza carefully cultivates Sudan Rume in small, selective plots. This allows for focused attention on the specific needs of the variety and ensures the highest quality standards are met. The farm’s ideal location, with its favourable climate and volcanic soils, provides an optimal environment for the Sudan Rume plants to thrive and develop their unique flavours.
The coffee goes through a 2-day fermentation in Grainpro before being sun-dried as a natural for 28 days. This process adds richness, body and flavour intensity to the final cup.
This lot is a highly sought-after competition coffee and has been doing extremely well in various disciplines around the World because of its creamy body, complex acidity and intense flavours that create a perfectly balanced cup. Most notably for the team at Zest, our very own Darren Stinson used this coffee during the 2023 Australian Brewer’s Cup. Darren used this coffee as the major portion of his blend, along with a sidra from Pillcocaja, to create a coffee with a bouquet of herbal notes.
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