Sudan Rume Hybrid Wash 100g
€49.99
Description
Description
With a reputation for producing competition winning coffees, processes are matched with varieties to produce unique flavour profiles.
Five farms now make up the Café Granja La Esperanza: Cerro Azul, Las Margaritas, La Esperanza, Potosi and Hawaii.
We are delighted to offer these rare and exclusive nano lots from the best producer in the business. Cafe Granja La Esperanza is a producer we have worked with since day one here at SLVRSKIN.
These coffees are from CGLE’s competition selection, and showcase the absolute pinnacle of coffee quality, standards and processing. There are hybrid varietals exclusive to their respective farms, and also processing methods devised and perfected by CGLE.
Multi award, multi competition winning CGLE is recognised worldwide as the best there is.
Fermentation
The handpicked cherries, harvested at peak ripeness, undergo a selection process to ensure only the best quality beans continue. Next, we measure their sweetness and freshness, kicking off a two-phase fermentation: a 14-hour open-tank fermentation to bring out natural flavors, followed by a double fermentation in an oxygen-free environment for 18 hours, developing an extraordinary flavor profile. Once complete, the beans are de-pulped and finish their fermentation in an aerobic process for 24 hours. Finally, the beans are washed, setting the stage for drying. Each step enhances their complexity, crafting a truly unforgettable coffee.
Drying
The coffee drying process takes place in mechanical silos over a controlled period of 3 to 5 days at an exact temperature of 38°C, allowing each bean to retain its full flavour and quality.
This method ensures that floral essence and spiced notes are preserved, delivering a cup that celebrates the very best of specialty coffee.
Fragrance and aroma: Red fruits, white chocolate, mango, nougat, and cardamom.
Taste and aftertaste: Richly sweet, lemongrass, bergamot, vanilla, sweet cloves, malic acidity, and creamy body.
Every sip reveals floral hints reminiscent of mandarin, peach, ginger, brown spices, and fresh mint.
With a silky body and long-lasting finish, this coffee delivers an intense, refreshing experience you’ll want to savour.
Dive deeper into vanilla, apricot, red fruits, and chocolate tones, with lingering flavours of blueberry, raspberry, and citrus.
The result is a well-balanced sweetness, tartaric acidity, and creamy finish.
Additional info
| Weight | 100 g |
|---|---|
| Weight | 100g |
| Origin | |
| Region | |
| Flavour |
| Altitude | 1570-1850 |
|---|---|
| Process | Experimental |
| Screen | n/a |
| Varietal | Sudan Rume |
| Roast | n/a |
| Certificate | n/a |
Brewing Advice
1. We recommend using a ratio of 60g of coffee per litre of filtered water.
2. Grind the coffee on a medium setting (similar to granulated sugar).
3. Rinse filter paper with hot water (before use).
4. Pour your coffee into the V60. Place an appropriately sized vessel onto a set of scales and sit brewer on top.
5. Zero the scales, start a timer and pour the hot water.
6. Stir initially break up any clumps of ground coffee. You want to avoid seeing any bubbles rise to the surface during the later stages of the brew.
7. Once all of the water has been added, give it a final stir to remove any grounds stuck to the filter. The brew should be 3 and a half minutes in total.