We’ve approached roasting this similar to the way we roast Gesha coffee to preserve the exotic florals, fruit and spice. It’s light in the roast and we’d recommend brewing it as a filter coffee. Fresh florals of honeysuckle, fresh ginger spice and sweet red berries lead the way in the flavour profile over a base of maple syrup sweetness. With such a clean cup form the processing there are many other flavours that roll out of the cup. Stone fruit, lemongrass, eucalyptus and lemon citrus ebb and flow as the coffee cools. Dried fruit, malt and chocolate notes build as well over a juicy structure and syrupy mouthfeel.

Sudan Rume is one of the most exceptional and rare Arabica’s grown by Café Granja la Esperanza. An ancient landrace Arabica tracing its history back to the highlands of the Boma plateau of South Sudan it was first identified in 1942. For most of the 20 th century Sudan Rume spent much of its known life in research stations, often used as a basis for hybrid trials given its exceptional cup quality and natural disease resistance. In recent years small plots of this rare and unique landrace variety have been planted by groundbreaking farms. Wherever it grows Sudan Rume has a distinctive flavour profile full of florals and exotic fruit and warming spice.

On the Las Margaritas farm the ripe cherry is left after harvesting for 48 hours at 35°C in a silo to build positive fruit flavours. From there it is dried on raised beds in the sun over the course of a month. This long drying time helps preserve the fruit aromatics and maintain sweetness in the cup.