| Destination | Standard delivery | Express delivery | Free above |
|---|---|---|---|
| Denmark | 1-3 Business days | Not available | 249 DKK ($39.60 / €33.40) |
| Europe | 3-8 Business days | 1-3 Business days | 300 DKK (€40.23 / $79.60)* | Rest of the world | 5-15 Business days | 2-5 Business days | 500 DKK (€67.05 / $79.60)** |
Please note: Coffee is roasted to order. Processing time is 1-3 business days.
*The following countries in Europe have a FREE shipping threshold of 500 DKK (€67.05 / $72.73):
Estonia, Greece, Ireland, Lithuania, Portugal, Slovakia, Spain, Turkey.
** The following countries are NOT applicable for our FREE shipping option:
Australia, Brazil, China, Greenland, India, Indonesia, Iran, Iraq, Jersey, Kuwait, Lebanon, Malta, Malaysia, Mexico, New Zealand, Romania, Qatar, Saudi Arabia, Taiwan, Thailand, Ukraine, United Arab Emirates, Vietnam.
This is retail only. Wholesale shipping prices are calculated at check out.
Ginger
Lemongrass
Bergamot
Jasmine
This is the third year we have purchased the Sudan Rume from Cafe Granja La Esperanza’s Las Margaritas farm. Always stunning us with its strong varietal characteristics, we once again look forward to its distinct lemongrass and ginger aromas, creamy body, and clean citric acidity. The Sudan Rume varietal has been lauded for its cup quality in recent years, partly down to competition success, but it hasn’t always been so. The Sudan Rume varietal originates from modern day South Sudan, in what is now the Boma National Park. The park lies just across the border from Ethiopia, inside the small area where Arabica coffee still grows completely wild. Sudan Rume, or RS-510 as it officially designated, is indeed an heirloom or ‘wild’ varietal, mainly used as a stock of high quality genes for new hybrid varietals. There are very few commercial plantations of pure Sudan Rume due to its low yields and susceptibility to disease, but Granja have one, and it has consistently produced outstanding results. They apply their trademark level of attention to all stages of the production, from tree to dry mill, with special focus on a careful fermentation. Water is a precious resource high in the Cauca Valley, so Granja work hard to reduce their demand while trying to maintain the most transparent representation of the varietal by closely imitating a traditional washed process. The coffee was depulped without water and fermented in mucilage for between 18 and 21 hours, depending on conditions. After fermentation, the remaining mucilage is removed mechanically, and the cherries dried in mechanical driers between 35 and 45 degrees, to a moisture content of 11%. Here, the Sudan Rume is showcasing all of its traditional characteristics, wild and distinct spice aromas of ginger and lemongrass, with a sweet and creamy taste experience reminiscent of white chocolate.
This lot of coffee comes to you courtesy of our incredible friends at Cafe Granja La Esperanza. We have been purchasing from them for 4 years, and in those years several of our team have had the pleasure of visiting their group of farms in the beautiful Cauca Valley. The consistent incredibly high quality of their coffees is testament to the value of good raw material, careful processing, and genuine passion for delicious coffee. We have also forged a tight connection through a shared interest in pushing the boundaries of what coffee can taste like. This has been tied closely to our interest in competition. Most of the national titles La Cabra have been involved in have involved coffees from Granja, including our own Victor Kristensen’s triumph at this year’s Danish Brewer’s Cup. The story of how Granja came to be such a revered producer of consistently outstanding coffees starts in 1945.
The Herrera family purchased Finca Potosí in 1945 and planted several varieties that were unusual for Colombia at the time, including yellow and red Bourbon. This started the Granja tradition of experimentation, leading to some recognition by other farmers in the Cauca Valley. The years that followed were very productive, and the large family of 14 children did much of the farm work themselves, but two brothers took particular interest in coffee production, and in the late 1990’s, Rigoberto and Luis took over the family business and started the push towards what Granja is now. They purchased more small farms to add to their portfolio, and began the process of converting all of their coffee growing to use organic practices. They also looked outside Colombia for further insight, and jumped at the opportunity to lease a small farm in Panama. Rigoberto moved, and his years of producing experience were all too obvious, their lot of Geisha won the Best of Panama within 2 years. When Rigoberto returned to Granja, he brought back not only experience, but Panamanian Geisha seeds. These seeds were the foundation for the next stage of growth, beginning to chase extraordinary flavour profiles and the super high end specialty market. The experience of bringing a Panamanian varietal to Colombia was pivotal to Granja in their endeavour to adapt more exotic varietals to the Colombian soil, showcasing a wide view of the Cauca Valley terroir. They have also begun to experiment with unique processing, using tank fermentation to create incredible control over initial in cherry fermentations, for both their washed and natural coffees. They also use mechanical drying extensively, allowing very tight control over length and degree of drying. This type of fermentation results in very low water usage, compared especially to traditional washed processing. This is another of Granja’s core values, focussing on sustainability. They have also worked very hard on maintaining local floral and fauna, using waste products from the farm to fire their mechanical driers, and switching to organic farming methods.
Some of our most memorable coffee experiences of recent times have come from Granja, and we are proud to be working with their amazing team to share incredible coffee experiences with you again this year.
| Farm | Las Margaritas |
| Region | Cauca Valley |
| Altitude | 1780 masl |
| Varietal | Sudan Rume |
| Process | Fully Washed |
| Harvest | January 2019 |
The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.
You can brew our coffees any way you want it is just a matter of the right ratios.
Ginger
Lemongrass
Bergamot
Jasmine
This is the third year we have purchased the Sudan Rume from Cafe Granja La Esperanza’s Las Margaritas farm. Always stunning us with its strong varietal characteristics, we once again look forward to its distinct lemongrass and ginger aromas, creamy body, and clean citric acidity. The Sudan Rume varietal has been lauded for its cup quality in recent years, partly down to competition success, but it hasn’t always been so. The Sudan Rume varietal originates from modern day South Sudan, in what is now the Boma National Park. The park lies just across the border from Ethiopia, inside the small area where Arabica coffee still grows completely wild. Sudan Rume, or RS-510 as it officially designated, is indeed an heirloom or ‘wild’ varietal, mainly used as a stock of high quality genes for new hybrid varietals. There are very few commercial plantations of pure Sudan Rume due to its low yields and susceptibility to disease, but Granja have one, and it has consistently produced outstanding results. They apply their trademark level of attention to all stages of the production, from tree to dry mill, with special focus on a careful fermentation. Water is a precious resource high in the Cauca Valley, so Granja work hard to reduce their demand while trying to maintain the most transparent representation of the varietal by closely imitating a traditional washed process. The coffee was depulped without water and fermented in mucilage for between 18 and 21 hours, depending on conditions. After fermentation, the remaining mucilage is removed mechanically, and the cherries dried in mechanical driers between 35 and 45 degrees, to a moisture content of 11%. Here, the Sudan Rume is showcasing all of its traditional characteristics, wild and distinct spice aromas of ginger and lemongrass, with a sweet and creamy taste experience reminiscent of white chocolate.
This lot of coffee comes to you courtesy of our incredible friends at Cafe Granja La Esperanza. We have been purchasing from them for 4 years, and in those years several of our team have had the pleasure of visiting their group of farms in the beautiful Cauca Valley. The consistent incredibly high quality of their coffees is testament to the value of good raw material, careful processing, and genuine passion for delicious coffee. We have also forged a tight connection through a shared interest in pushing the boundaries of what coffee can taste like. This has been tied closely to our interest in competition. Most of the national titles La Cabra have been involved in have involved coffees from Granja, including our own Victor Kristensen’s triumph at this year’s Danish Brewer’s Cup. The story of how Granja came to be such a revered producer of consistently outstanding coffees starts in 1945.
The Herrera family purchased Finca Potosí in 1945 and planted several varieties that were unusual for Colombia at the time, including yellow and red Bourbon. This started the Granja tradition of experimentation, leading to some recognition by other farmers in the Cauca Valley. The years that followed were very productive, and the large family of 14 children did much of the farm work themselves, but two brothers took particular interest in coffee production, and in the late 1990’s, Rigoberto and Luis took over the family business and started the push towards what Granja is now. They purchased more small farms to add to their portfolio, and began the process of converting all of their coffee growing to use organic practices. They also looked outside Colombia for further insight, and jumped at the opportunity to lease a small farm in Panama. Rigoberto moved, and his years of producing experience were all too obvious, their lot of Geisha won the Best of Panama within 2 years. When Rigoberto returned to Granja, he brought back not only experience, but Panamanian Geisha seeds. These seeds were the foundation for the next stage of growth, beginning to chase extraordinary flavour profiles and the super high end specialty market. The experience of bringing a Panamanian varietal to Colombia was pivotal to Granja in their endeavour to adapt more exotic varietals to the Colombian soil, showcasing a wide view of the Cauca Valley terroir. They have also begun to experiment with unique processing, using tank fermentation to create incredible control over initial in cherry fermentations, for both their washed and natural coffees. They also use mechanical drying extensively, allowing very tight control over length and degree of drying. This type of fermentation results in very low water usage, compared especially to traditional washed processing. This is another of Granja’s core values, focussing on sustainability. They have also worked very hard on maintaining local floral and fauna, using waste products from the farm to fire their mechanical driers, and switching to organic farming methods.
Some of our most memorable coffee experiences of recent times have come from Granja, and we are proud to be working with their amazing team to share incredible coffee experiences with you again this year.
| Farm | Las Margaritas |
| Region | Cauca Valley |
| Altitude | 1780 masl |
| Varietal | Sudan Rume |
| Process | Fully Washed |
| Harvest | January 2019 |
The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.
You can brew our coffees any way you want it is just a matter of the right ratios.
