CGLE - Sudan Rume Competition

Colombia — Valle del Cauca, Las Margaritas

Weight: 200g, 100g or 80g

Cultivar: Sudán Rumé

Producer: Café Granja La Esperanza | CGLE

Farm: Las Margaritas

Elevation: 1,571–1,852 m.a.s.l.

Process: Natural

Category: Competition Selection

Tasting Notes: Blueberry • Raspberry • Citrus

Why This Coffee Matters

This Competition Selection from Las Margaritas presents Sudán Rumé through a distinctly fruit-driven natural process. Rather than leaning only on the cultivar’s familiar botanical character, this lot brings together blueberry, raspberry, and citrus with delicate florals, vanilla, apricot, chocolate, and a restrained touch of spice.

Its importance lies in that balance. The coffee is expressive and layered, yet its fruit character remains clearly defined. A creamy body and tartaric acidity give structure to the cup, while the finish remains naturally sweet and persistent.

For Ogni, this coffee adds a different dimension to the collection: a rare cultivar presented with depth, sweetness, and competition-level intensity without losing clarity.

Producer Background

Café Granja La Esperanza is a family-run Colombian producer known for cultivating distinctive coffee genetics across its farms in Valle del Cauca.

At Las Margaritas, CGLE grows several rare cultivars under carefully managed conditions. This Sudán Rumé belongs to the producer’s Competition Selection, a category reserved for highly selected microlots intended to represent the highest expression of a particular harvest.

The coffee is fully traceable to a single farm and a single cultivar.

About the Cultivar

Sudán Rumé is an uncommon Arabica landrace associated with the Boma Plateau in present-day South Sudan.

It is valued both for its genetic importance and for a sensory profile that can differ significantly from Gesha. While Gesha is often identified by jasmine and tea-like florals, Sudán Rumé frequently shows a more botanical and spice-oriented character.

In this lot, that identity is joined by ripe berry fruit, apricot, citrus, vanilla, and chocolate, producing a cup that feels both distinctive and complete.

About the Process

Natural

Only ripe cherries are selected before flotation removes lower-density fruit.

The whole cherries are then fermented in two stages:

• 48 hours in open tanks

• An additional 72 hours in closed tanks

Because the coffee remains inside the whole fruit during fermentation, the process develops greater fruit intensity, sweetness, and body while preserving the cultivar’s aromatic character.

After fermentation, the cherries are dried in mechanical dryers for 8–12 days at approximately 38°C. Once dried, the coffee rests in climate-controlled storage maintained between 18–19°C.

The result is a natural coffee with defined berry fruit, creamy texture, structured acidity, and a long, sweet finish.

Terroir

Las Margaritas is located near Caicedonia in Colombia’s Valle del Cauca.

For this lot, CGLE documents:

• Elevation: 1,571–1,852 m.a.s.l.

• Annual rainfall: Approximately 1,901 mm

• Temperature: 15–31°C

• Relative humidity: 80–86%

• Cultivated area: 3.75 hectares

These conditions support gradual cherry development and provide the foundation for the coffee’s fruit intensity, sweetness, and aromatic complexity.

In the Cup

Blueberry and raspberry form the center of the profile, lifted by fresh citrus acidity. Delicate floral notes and apricot add aromatic depth, while vanilla and chocolate provide a softer, sweeter foundation.

The body is creamy, the acidity is tartaric and lively, and the finish carries lingering red fruit, citrus, and subtle spice.

Brewing Recommendations

Excellent for:

★★★★★ V60

★★★★★ Origami

★★★★★ Orea

★★★★★ April Brewer

★★★★★ Kalita Wave

★★★★

★ AeroPress

★★★★

★ Modern Espresso

Filter brewing best reveals the coffee’s berry clarity, citrus structure, and evolving aromatic character. As a modern espresso, it produces a concentrated expression of raspberry, blueberry, chocolate, and spice.

Suggested Starting Parameters

Ratio: 1:15–1:17

Water Temperature: 92–94°C

Grind: Medium-Coarse

Drawdown: 2:45–3:15

Water Mineralization: 40–80 ppm

Agitation: Gentle