Colombia | Finca Las Margaritas | Sudan Rume Washed

$39.00 AUD

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39 in stock

Roast Date Upcoming Roast PLACEHOLDER

Size 160g 320g

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This coffee’s roasted in our filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.

Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee. This coffee is best enjoyed without milk as it’s too acidic and the flavours don’t pair well once milk is added.

If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.

Origin and Sourcing

Varietal: Sudan Rume

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Sudan Rume is a rare and genetically pure Arabica coffee variety originating from the Boma Plateau in South Sudan — one of the birthplaces of Arabica itself. It’s part of the Coffea arabica species but distinct from the more common Ethiopian landraces, offering a unique genetic profile that contributes to exceptional flavour potential. Though naturally low-yielding and delicate to cultivate, it produces cherries of remarkable aromatic complexity, making it highly prized among specialty coffee producers and competition roasters. In the cup, Sudan Rume is celebrated for its refined clarity and floral intensity, often expressing notes of jasmine, tropical fruit, and delicate citrus with a silky, tea-like texture. Its rarity and cup quality have made it a foundational parent in modern hybrid development — notably contributing to renowned varieties such as SL28, Ruiru 11, and Sidra. Because of its limited production and demanding growing conditions, coffees labelled as pure Sudan Rume are exceptionally scarce and sought after by roasters chasing distinctive, high-scoring lots.

Processing Method: Washed

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In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.

Producer: Finca Las Margaritas

Farm: Finca Las Margaritas

Region / Area: Caicedonia, Valle del Cauca

Altitude: 1600–2000 MASL

Harvest Period: November – January 2026

Sourcing Partner: Bennetts

Coffee Storage Frozen

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For our exotic coffee, we store all the green beans frozen at -22°C in commercial freezers. This locks in freshness, halting enzymatic reactions that degrade flavor. Upon arrival we separate into small 2-3kg vacuum-sealed lots and freeze so that our greens do not age and we can sell these exotic coffees for years to come or until sold out.

Roast Details

Roast Style Filter

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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Roast Level Light

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This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11-13% is Light with balanced acidity and sweetness; 14-16% is Medium for rounded body and caramel; 16-20% is Dark for rich, chocolatey and intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.

Roasting Weight Loss 11.3%

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Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9-13% of the bean's initial weight

Internal Agtron: 118

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This is a more accurate reflection of the actual roast colour than external as its measured after grinding, internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process. Please bear in mind that grind courseness can affect the internal colour readings, so it is impossible to compare from roaster to roaster using this colour reading.

External Agtron: 82

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This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level - Some of our most vibrant and lightly roasted coffees like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface color, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density and moisture - so don't judge a bean by its exterior.

Agtron Spread: 36

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The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually are very dark, oily roasts typical of Italian-style which we dont offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you'll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.

Roasted On: Roest L100 Ultra

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The ROEST L100 Ultra is the most advanced sample roaster in its class, combining the precision of the L100 Plus with next-generation hardware upgrades and new airflow technology. A redesigned, fully perforated drum with reversible rotation introduces a counterflow mode that channels air directly through the bean mass—allowing faster, more efficient heat transfer and enabling lighter roasts or second crack in under 90 seconds. With upgraded 5 GHz Wi-Fi, a faster processor, built-in pressure sensor, and refreshed UI matching the P3000, the Ultra offers better batch consistency (even at 50g), improved airflow calibration, and lower energy consumption. It’s a serious tool for roasters wanting unmatched control, speed, and repeatability—while still fitting neatly on the benchtop.

Taste Profile

Tasting Notes: Lime, lemongrass, lime zest, sweet ginger, mandarin and toffee. Round and coating body with citric acidity. Cacao nibs, black tea and sage finish.

Cupping Score: 87.5

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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Decaffeinated? No

Import into Beanconqueror

Import into xBloom (18g)

Perched on a mountain range in Caicedonia, Valle del Cauca, Finca Las Margaritas sits between 1,400–2,000 MASL with a temperate climate averaging 18–23°C. The farm cultivates some of the world’s most sought-after varieties — including Bourbon, Pacamara, Geisha, and Laurina — all grown under rigorous, sustainable agricultural practices that protect the land and preserve cup quality.

Café Granja La Esperanza began over 90 years ago on a small estate in Potosí, Colombia. Over the decades, its team of agronomists have transformed the operation into a benchmark for excellence in specialty coffee, shifting from conventional ‘C’ market production to rare, high-end varietals now celebrated worldwide. Today, they manage multiple farms across Valle del Cauca and Trujillo — including Las Margaritas, La Esperanza, and Cerro Azul — and recently expanded into Boquete, Panama, with La Carleida Terroir Farm.

Renowned for innovation and precision, Granja La Esperanza prioritises flavour potential over disease resistance when selecting cultivars. Pickers are paid by the day, not by weight, ensuring only perfectly ripe cherries are harvested. Their uncompromising quality system — built on three pillars: genetics, terroir, and human skill — involves 95 meticulous control steps from tree to export. This philosophy intertwines excellence in cup quality with respect for the environment and a deep commitment to the wellbeing of their workers and community.

SKU: lasmarg_sudan_160g
Package Weight: 220g

How does my coffee come packaged?

Despite some of our product images looking very fancy our coffee is packaged into a plain brown paper foiled lined bag with a Swiss WIPF degassing valve. This offers superior oxygen and moisture protection. We recommend once you crack the seal you store your coffee in AirScape containers or Weber Workshop Bean Cellars for a single dosing option.
You can also freeze/vacuum seal in small lots, then use straight away once removed from freezer.

We don't have fancy printed bags with ziplocks (more plastic), we save that cost and buy better quality green beans so you can focus on your cup quality instead of fancy marketing and artwork.

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Colombia | Finca Las Margaritas | Sudan Rume Washed