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Colombia CGLE Sudan Rume Natural

Cupping notes

Ginger, spearmint, caramel, chocolate, citrus, yellow fruits, red berries, floral.

Description

Cherry Selection: Cherries are rigorously sorted by ripeness and density. A floating process removes defects, and Brix readings are taken to quantify sugar concentration, ensuring uniform fermentation potential across the lot.

Fermentation: A single-stage aerobic fermentation is conducted over 72 hours in open tanks. This process intensifies aromatic complexity and promotes the development of volatile compounds, particularly floral and citrus notes.

Drying and Stabilisation: Beans are dried in mechanical silos at a consistent 38 °C over 8–12 days, allowing gradual moisture reduction without thermal stress. Final storage occurs at 18–19 °C under stable humidity to lock in volatile compounds and maintain structural integrity until export.

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Origin

Colombia

Producer

Café Granja La Esperanza

Process

Natural, Aerobic Fermentation

Altitude

1571-1852m

Flavour

Blueberry, Citrus Fruit, Floral, Herb-like, Other Fruit, Raspberry