LAS MARGARITAS 
Arrived April 1, 2021.
Forward has purchased 1 x 24kg box of Las Margaritas, Natural Sudan Rume.
12kg has been booked by Prairie Lily Coffee in Lloydminster, Alberta.
7kg has been booked by Rogue Wave Coffee in Edmonton, Alberta.
5kg has been booked by R Ki Coffee Lab in Vancouver, British Columbia.
Las Margaritas is owned by siblings, Rigoberto and Luis Eduardo Herrera, third-generation coffee producers, who come from a long-standing coffee-producing family. Their grandparents started their careers in coffee in 1945 at Potosi farm. After Juan Antonio Herrera and his wife Blanca Ligia Correa purchased the land with existing Typica plants, they added three more cultivars: Red Bourbon, Yellow Bourbon, and Caturra. It was then that Cafe Granja La Esperanza began.
When Rigoberto and Luis took over the family operation in the late '90s, they took on the labor-intensive job of pivoting the farms to organic production. Shortly after taking over, they purchased the land that is now Finca La Esperanza and expanded their organic coffee production.
Rigoberto and Luis have done major renovations to the farms during the past 30 years of ownership and management, planting new, exotic varieties throughout the 52 producing hectares of Potosi Farm. At Las Margaritas, they produce classic Colombian varieties like Caturra, Colombia, Tabi. As well as beautiful exotics such as Geisha, Sidra, San Juan, Mandela, SL28 and more.
On top of industry-leading farm practices, they're also innovating the world of coffee processing, constantly exploring new techniques and processes to bring their coffees to a whole other level.
Granja la Esperanza has nearly 5 hectares of Sudan Rume planted at their Las Margaritas farm, nearby to many other exotic coffee varieties they've invested in. Though the yields are low and the Sudan Rume varietal is susceptible to disease, the cup quality is of exceptional quality thanks to meticulous attention to detail.Variety: Sudan Rume
Price per kilogram: $83.98 USD FOB
Total kilos available: 24kg
Harvest date: October 2020
Fermentation: 30-hour whole cherry aerobic fermentation in stainless steel tanks below 30°C
Drying time: 48 hours in mechanical silos, followed by ~25 days in solar dryers .
Drying temperature: 34 °C Max. - 18 °C Min.
Altitude: 1,570 - 1,850 masl
Region: Caicedonia, Valle del Cauca
Rainfall: 1340 mm/year