Felipe Restrepo - Space Osmotic (Competition Coffee)

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 Felipe Restrepo and their innovative specialty coffee farm Finca Chambaku. An incredibly sweet coffee bursting with tangy jelly bean flavours and vanilla it makes a unique coffee anytime of the day. A pure competition coffee hitting all the top scores in cupping.

This is the seventh year of experimental development, during which more than 1,000 different cup profiles have been developed.

In the research process, he found a development with a university in Colombia: osmotized and micropulverized fruit, which is the flavouring used in this process.

Proceso

The coffee cherries are hand-picked and floated to remove less dense cherries and any debris such as leaves and stems. They are then placed in fermentation tanks and left to oxidise for 12 hours in a dry environment.

After pulping, the coffee undergoes a second 12-hour oxidation stage in tanks with water. It is then washed and prepared for drying.

At this stage, when the coffee has an increased capacity for absorption, a small amount of osmosis-treated fruit diluted in water is added. The coffee is then dried slowly for 10 days on raised drying racks.