Las Margaritas Sudan Rume

Sudan Rume is a rare and genetically pure Arabica coffee variety originating from the Boma Plateau in South Sudan — one of the birthplaces of Arabica itself. It’s part of the Coffea arabica species but distinct from the more common Ethiopian landraces, offering a unique genetic profile that contributes to exceptional flavour potential. Though naturally low-yielding and delicate to cultivate, it produces cherries of remarkable aromatic complexity, making it highly prized among specialty coffee producers and competition roasters.

In the cup, Sudan Rume is celebrated for its refined clarity and floral intensity, often expressing notes of jasmine, tropical fruit, and delicate citrus with a silky, tea-like texture. Its rarity and cup quality have made it a foundational parent in modern hybrid development — notably contributing to renowned varieties such as SL28, Ruiru 11, and Sidra. Because of its limited production and demanding growing conditions, coffees labelled as pure Sudan Rume are exceptionally scarce and sought after by roasters chasing distinctive, high-scoring lots.

In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.

For our exotic coffee, we store all the green beans frozen at -22°C in commercial freezers. This locks in freshness, halting enzymatic reactions that degrade flavor. Upon arrival we separate into small 2-3kg vacuum-sealed lots and freeze so that our greens do not age and we can sell these exotic coffees for years to come or until sold out.

This is a more accurate reflection of the actual roast colour than external as it's measured after grinding. Internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process. Please bear in mind that grind coarseness can affect the internal colour readings, so it is impossible to compare from roaster to roaster using this colour reading.

The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually indicates very dark, oily roasts typical of Italian-style, which we don't offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you'll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.

Colombia | Las Margaritas | Sudan Rume Washed - When is peak flavour?

Perched on a mountain range in Caicedonia, Valle del Cauca, Las Margaritas sits between 1,400 and 2,000 masl in a temperate climate averaging 18–23°C. The farm grows some of the world's most sought-after varieties — Bourbon, Pacamara, Gesha (also spelled Gesha), Laurina and Sudan Rume among them — under rigorous, sustainable practices that protect the land and preserve cup quality.

Café Granja La Esperanza began more than 90 years ago on a small estate in Potosí. Over the decades its team of agronomists transformed the operation into a benchmark for excellence in specialty coffee, shifting from conventional 'C' market production to the rare, high-end varietals it is now celebrated for. Today they manage several farms across Valle del Cauca and Trujillo — including Las Margaritas, La Esperanza and Cerro Azul — and have recently expanded into Boquete, Panama, with La Carleida Terroir Farm.

Renowned for innovation and precision, Granja La Esperanza prioritises flavour potential over disease resistance when selecting cultivars. Pickers are paid by the day, not by weight, so only perfectly ripe cherries are harvested. Their quality system — built on three pillars of genetics, terroir and human skill — involves 95 meticulous control steps from tree to export. It intertwines cup quality with respect for the environment and a deep commitment to the wellbeing of their workers and community.