Cafe Granja La Esperanza - Natural Sudan Rume | Colombia

Details & Tasting Notes

Origin: Finca Las Margaritas, Cauca, Colombia
Producer: Rigoberto & Luis Eduardo Herrera – Café Granja La Esperanza
Variety: Sudan Rume
Process: Natural
Elevation: 1570–1850 MASL

Tastes Like: 🍒 Cherry • 🌸 Bergamot Flowers • 🍐 Papaya

Intro

This Natural Sudan Rume from Café Granja La Esperanza is a beautiful intersection of rare genetics and meticulous Colombian craftsmanship. Sudan Rume is already one of the most intriguing varieties in the coffee world, and when paired with Granja La Esperanza’s precision and experience, the result is a coffee that feels both exotic and incredibly polished—fruit-forward, floral, and elegantly structured.

The Producer

Café Granja La Esperanza, led by Rigoberto and Luis Eduardo Herrera, is one of Colombia’s most influential and forward-thinking coffee producers. Known globally for pioneering the cultivation of rare varieties such as Sudan Rume, Gesha, and Sidra, the Herrera family operates multiple farms across Cauca and Valle del Cauca, each chosen for its unique microclimate.

At Finca Las Margaritas, their focus is on genetic exploration, sustainability, and uncompromising quality. Every lot reflects decades of experience, technical expertise, and a relentless pursuit of excellence—making Granja La Esperanza a benchmark producer in the specialty coffee world.

The Process

This lot was processed using a traditional natural method, carefully adapted to preserve clarity while enhancing fruit expression. Fully ripe cherries were harvested and slowly dried with the fruit intact, allowing sugars and aromatics to infuse deeply into the seed. Constant monitoring throughout drying ensures even fermentation resulting in a clean and expressive natural profile.

In the Cup

The cup opens with vibrant cherry sweetness, immediately setting a juicy and inviting tone. Delicate bergamot flower aromatics float through the mid-palate, adding elegance and lift. As the coffee cools, soft tropical papaya notes emerge, rounding out the profile with a gentle, creamy fruit sweetness. The body is smooth and silky, the acidity refined, and the finish long, floral, and graceful.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!