About this coffee
We got to know this coffee through Jean Zuluaga (Juan Felipe’s older brother) and we were blown away by it because it tastes like a bowl full of fruits, this makes this coffee the perfect addition for our whole year round assortment.
It’s a very funky coffee with hints of liquor, juicy body and pleasant acidity. You can expect a taste of ripe banana with tropical fruits aroma (tutti frutti) and a prolonged aftertaste of cocoa powder.
This coffee has been roasted on a medium dark level to be enjoyed in espresso-based drinks or moka pot.
- Selection of the coffee trees lot based on temperature and humidity requirements for the development of sugars.
- Elimination of less dense cherries through a floaters process.
- Aerobic fermentation for 36-hour in tanks using an inoculum prepared with the fermentations of the previous harvests.
- The cherries is transferred to the greenhouse and put to dry in beds for approximately 5 days to drain most part of the water and last phase of juice exchange.
- The drying process is finished with an air-drying process in a vertical mechanical silo for 2 days, where the temperature is carefully monitored to ensure it stays before 45 degrees Celsius.
Meet the producer
Finca Chambakú is the new project of the Restrepo family. It is a 12 hectares farm located in Villamaría, Caldas and is one of the 17 farms that make up Hacienda el Jardín. Historically, this Hacienda has been focused on traditional coffee, but during the last years they have adapted and created an ideal agro-industrial system to extract all the productive potential with differentiated coffees.
Their team in Colombia saw great potential in their lands for the production of specialty coffees thanks to the optimal environmental conditions and the possibility of closely controlling their cultivation processes.
Juan Felipe, Q Processor, and partner of the farm, is the Manager and the great architect of the protocols and processes of the benefit at the farm. Among his most outstanding achievements, it is worth mentioning the new fertilization protocols with organic matter and the extreme care of post-harvest, as well as the construction of greenhouses with 3-level canopies to be able to adapt to a better drying process, perfecting the final cup.