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Coffee: Sudan Rume, Cafe Granja la Esperanza, Cauca, Trujillo, Colombia, Jan 2021 harvest.
Process/Variety: Natural / Sudan Rume.
Fragrance and aroma: Tropical fruits, pineapple, peach, lemongrass, notes of rum and plums.
Taste and aftertaste: Sweet, brown sugar, rum, red fruits, jasmine, silky body, prolonged residual to chocolate with liquor.
Always fresh: This item contains 100 grams of whole beans roasted, packed and shipped on demand for maximum freshness.
Fermentation: Manual and rigorous picking. Adequate equipment for the de-pulping process, which is done without water. Coffee is stirred and sensorial tasted to determine the ideal fermentation based on the cup profile wanted. Fermentation time for this coffee ranges between 19 and 22 hours in wholes cherries and then the cherries skin is taken out to start the second fermentation step in parchment and mucilage and last for 35 hours.
Drying: After the picking, the coffee is left 48 hours in the silo and then is moved to solar drying for 28 days. Coffee is left in storage for 3 months to help stabilize it and reduce the astringency of freshness.
Story: The coffee is a Sudan Rume varietal that Café Granja grows at their Las Margaritas farm in Cauca Valley, Colombia.
Las Margaritas is a 33,8 hectare farm located in Cauca Valley, in the Caicedonia department of West Colombia. Coffees of this farm grow on 14 separate lots in 1.570-1.850 meters above sea level. This Sudan Rume was first hand-picked carefully as part of the peak harvest so that all cherries had ripened as uniformly as possible. After picking, the cherries are fermented with the cherry for 19-22 hours. After that, they’re pulped without using water and fermented with mucilage for another 35 hours. When the fermentation process is done, the coffee is dried slowly on solar driers for 28 days and left in storage for at least 3 months to stabilize it and reduce astringency.
Country: Colombia Region: Cauca Valley Farm: Las Margaritas Farmer: Cafe Granja La Esperanza Cultivar: Sudan Rume Growing altitude (MASL): 1570-1850 masl Processing: Natural