CJ1083 - Colombia Caicedonia Las Margaritas Cherry Dried Sudan Rume
Crown Jewel
December 7th, 2016 | S
​ ee This Coffee Online Here
Las Margaritas is one of a small group of
third-generation family-owned farms located about a
two hour drive north of Cali in Colombia’s Valle del
Cauca department. Brothers Luis and Rigoberto
Herrera have worked hard to make their farms models
that exemplify the innovation and stewardship
undertaken by their father, who first diversified their
coffees to include Yellow and Red Bourbon, Caturra,
and Typica back in 1945. This week, we have the
opportunity to showcase their ​Sudan Rume variety
alongside the ​Geisha from Cerro Azul​.
We had the opportunity to host Rigoberto and his
marketing/sales coordinator Felipe a few months ago here in the Bay Area, and then to join them for a
whirlwind 2-day tour of Los Angeles to promote their coffees. Rigoberto is a man who exudes humility,
passion, and vast knowledge of cultivation, speaking with us in detail about his farms and their coffees.
This Sudan Rume, for example, totals just 6,500 trees and three hectares of land and has extremely limited
production potential in terms of quantity. Drying the coffee in the cherry, first in a silo for 48 hours followed
by a solar dryer for four weeks, extends the fruit contact time and aids in stabilizing the coffee’s flavor
profile. The result is a fruity-tasting coffee with a lot of character and a unique opportunity to taste a rarely
grown cultivar.
Grower:
Luis and Rigoberto Herrera, Las Margaritas
farm de Granja la Esperanza
Process:
Conditioned in silo for 48 hours then dried in
the cherry under cover of a solar dryer
Region:
Trujillo, Valle del Cauca, Colombia
Cultivar:
Sudan Rume
Altitude:
1780 masl
Harvest:
April - June 2016
Green Analysis ​by Chris Kornman
Sudan Rume (sometimes written “Rume Sudan”) is an ancient variety, originally hailing from what is now
South Sudan’s Boma plateau. Not far from the border of Ethiopia, coffee still grows wild in the forest
throughout the region. The variety is primarily cultivated as a source of genetic material for inclusion in
hybrids (popular examples include Kenya’s SL-28 and Ruiru-11); the coffee’s productivity is very limited
and as a result has generally not been grown commercially.
This coffee​ is dense and a bit on the dry side. Its longbean appearance makes the coffee appear fairly
large, but in actuality the long, narrow shape slips through the screens into a fairly tight distribution on the
smaller end of the spectrum.
Screen Size
Percent
Density (freely settled)
CJ1083 - Colombia Caicedonia Las Margaritas Cherry Dried Sudan Rume
Crown Jewel
December 7th, 2016 | S
​ ee This Coffee Online Here
>19
0.96%
0.703 g/mL
18
4.44%
17
16.07%
Total Moisture Content
16
41.65%
9.5%
15
33.08%
14
3.57%
Water Activity
≤13
0.23%
0.53
Roast Analysis ​by Jen Apodaca
This coffee dry and dense coffee surprised me at the end of my first roast by stalling a little just after first
crack. In order to keep the momentum after first crack, I decided that I would need a little more heat and
instead of turning the heat down to 2 gas, like I did in PR-437, I turned the heat down to 2.5 gas. The
cupping table was split on preference. I enjoyed the fruitier, PR-437, with its citrus, raspberry, and tropical
notes while others preferred PR-438 with its blackberry compote and black tea tannins.
PR-437(red)
TIME
BEAN TEMPERATURE
0:00
0:33
3:30
4:28
8:30
PR-438 (blue)
COMMENT
TIME
BEAN TEMPERATURE
COMMENT
360.9 °F
2 gas
0:00
360.5 °F
2 gas
194.0 °F
Turning Point
0:32
190.4 °F
Turning Point
307.6 °F
3 gas
3:06
303.3 °F
3 gas
330.5 °F
Maillard Begins
4:12
330.1 °F
Maillard Begins
398.2 °F
First Crack
8:39
399.6 °F
First Crack
CJ1083 - Colombia Caicedonia Las Margaritas Cherry Dried Sudan Rume
Crown Jewel
December 7th, 2016 | S
​ ee This Coffee Online Here
9:01
403.7 °F
2 gas
8:44
399.2 °F
2.5 gas
10:15
404.3 °F
End Roast
9:55
405.0 °F
End Roast
Drying Stage
4:28
43.6%
Drying Stage
4:12
42.4%
Maillard Reactions
4:02
39.3%
Maillard Reactions
4:27
44.9%
Post-Crack Development
1:45
17.1%
Post-Crack Development
1:16
12.8%
67.99 W 62.68 G
Colortrack
13.3%
Weight loss
67.37 W 61.81 G
Colortrack
12.7%
Weight loss
Brew Analysis ​by Evan Gilman
The Sudan Rume is a unique coffee, one that fans of cherry-dried coffee will adore. We brewed Jen’s two
roasts of this coffee on our trusty Bonavita brewers, and enjoyed PR-437 very thoroughly for its sweet and
tart character. While very fruit forward, the aftertaste was all chocolate cake with vanilla frosting. Though
the preference was slightly toward PR-437 over PR-438 the latter had just as much fruit, but with a dry
cinnamon and herbal tinge.
Overall, these brews tended to be less soluble than we imagined, so we would recommend using a finer
grind setting. You can see below that our first set of brews used the ‘10’ setting on the EK43, and the
second set used the ‘9’ setting in order to pull more from the coffee.
This tactic certainly pulled more from the Sudan Rume! Explosive cherry candy and floral notes emanated
from both roasts after grinding a little bit finer. If you feel you aren’t getting enough out of this coffee,
definitely check your grind setting.
PR Code
Device
Grind #
Dose (g)
Brew Water (g)
Ratio
TDS
Ext %
437
Bonavita
10
60
1L
16.67
1.15
17.49
438
Bonavita
10
60
1L
16.67
1.1
16.43
437
Bonavita
9
60
1L
16.67
1.4
21.30
438
Bonavita
9
60
1L
16.67
1.43
21.75