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: 9