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One of the most complex and distinctive aromatic signatures we have come across in coffee, with clear notes of lemongrass and ginger.
Release date: 4th of May, 14:00 (GMT +2).
200 boxes available at launch.
Max 2 box per customer.
Distinct aromatic character from the Sudan Rume varietal
We visited CGLE and Las Margaritas most recently in November 2019, and have worked with their coffees for the past 6 harvests.
Whole Bean Coffee - 150g (5.3oz).
Minimum resting period: Filter 7 days | Espresso 14 days.
Expect notes of:
Jasmine, Lemongrass and Ginger
This is the fourth year we have purchased Sudan Rume grown on 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 crisp 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 planted a 4.8 hectare plot on Las Margaritas, 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 a special focus on 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. Carefully hand-picked Sudan Rume cherries arrive at the Las Margaritas wet mill, are depulped without water, and fermented in mucilage for between 19 and 22 hours, depending on conditions. After fermentation, the remaining mucilage is removed using mechanical scrubbers and minimal water, and the cherries dried gently in mechanical driers between 35 and 45 degrees, to a moisture content of 11%. This is followed by a resting of at least one month in parchment in climate controlled warehouses, allowing moisture content to stabilise and flavours to increase in intensity. During our visit in November 2019 we witnessed the wet mill in action, and were very impressed by the systems, control and cleanliness we saw. The lots of Sudan Rume fermenting had already started to develop their trademark ‘savoury’ profile, with lemongrass and ginger aromas emanating from fermentation tanks and mechanical driers. Here, the Sudan Rume is showcasing all of its traditional characteristics, with the wild and distinct aromas of ginger, lemongrass and jasmine followed by a sweet and creamy taste experience reminiscent of white chocolate.
Cafe Granja La Esperanza
Some of our most memorable coffee experiences
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 recognition from other farmers in the Cauca Valley. The years that followed were very productive, and though each of the 14 children took their share of the farm work, two brothers took particular interest in coffee production, and in the late 1990’s, Rigoberto and Luis took over the family business. 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.
About La Cabra
A focus on raw material
If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.
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 flavour 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.