Chambaku Red - (Competition Coffee) Colombia

Información del producto

Se trata de un café de tueste omni, lo que significa que es tostado para destacar el sabor del café y funcionará bien en todos los métodos de extracción de café.

Información de la granja

This unique microlot comes to us from renowned producer Juan Restrepo and their innovative specialty coffee farm Finca Chambaku. Located in Villamaria, Colombia, the wet climate creates many challenges for natural processing, making this delicious coffee all the more impressive. Deeply sweet and fruity, the cup has a lovely Strawberry and juicy vibrance with a lingering white chocolate mouthfeel.

Finca Chambakú is located near Manizales, Caldas in the Colombia Central Mountain Range of the Andes. Part of the Colombian Coffee Triangle, it is a high elevation region with striking ridgelines, steep slopes, seismic instability, and fertile volcanic soil.

Chambakú is one of the 17 small farms, or plots, that make up the Restrepo family's Hacienda el Jardín and specializes in unique microlots. El Jardin's founder and owner Elmer Restrepo has been working with coffee for over 40 years and has passed his passion and knowledge on to his son, and now part owner of the farm, Juan Felipe. Their goal is to produce coffee in a sustainable and environmentally friendly way using organic fertilizer and natural water sources while supporting their workers and community. Parts of El Jardin are left uncultivated and designated as natural forest habitats for the local wildlife.

Juan is the architect of the protocols and processes of Chambakú. Adventurous and meticulous, he is constantly experimenting with new, innovative, and unique processing methods. The farm has state of the art facilities including a fermentation lab.

The process

Only fully ripe Castillo cherries are selectively hand-harvested and then subjected to flotation to remove lower-density fruit and external materials such as leaves and stems.

The cherries undergo a carefully controlled 12-hour dry anaerobic oxidation stage in sealed tanks. After this, the coffee is depulped and transferred into water-filled fermentation tanks for an additional 12-hour anaerobic stage, allowing the development of a refined and fruit-forward profile.

Following fermentation, the coffee is fully washed and moved to drying. At this point, when the parchment has a higher absorption capacity, dried strawberries and red fruits are introduced, contributing subtle and delicate strawberry and red berry complexity to the fermentation.