Chambaku Natural



Variety Castillo
Altitude 1400-1800 masl
Process Natural
Harvest October 2020
Notes MolassesRaw CocoaWatermelon Liqueur

Super clean and licorice. Aromas of cocoa, watermelon liqueur, blood orange, and muscovado sugar. Expect a juicy body, a full-flavored combination of cherry liqueur, molasses, figs, and banana, and a long aftertaste of cocoa powder. Enjoy this coffee as an espresso or combine it with milk.

Finca Chambaku is the new Restrepo family project, a 12 hectares farm inside Hacienda el Jardín, in Villamaría, Caldas. This farm has always been dedicated to the traditional coffee-growing, but it started to focus on growing new coffees, thanks to the exceptional terroir conditions. Juan Felipe Restrepo is the person in charge of the protocols and processes done on the farm, using organic compost and taking care of the processes they do after the harvest. They also built 3 layers greenhouse in order to improve their drying processes.

In order to get this coffee, the Restrepo family did a batch selection process, prioritising the coffee plant location in the farm, to make sure the plants meet the temperature and humidity requirements needed for the proper development of the sugars present in coffee. After picking the cherries, a floating process is made to remove the unripe cherries. Then, the coffee goes through 16 hours of aerobic fermentation in tanks filled with inoculum made with fermentations from past crops. The coffee is then moved to a greenhouse and dried in bed for 4 days, to remove most of the water and allow the last juices to exchange. After this phase is done, the coffee is dried for two days.

All our coffees with roasting for espresso can be prepared in your home Moka Pot with the recipe that you can find in the NOMAD at Home section.

If you have an espresso machine we recommend using 19 grams of coffee to extract 42 grams in a cup in a time of 33 seconds. We use a temperature of 93ºC with the help of 8 bars of pressure.

We offer you these guidelines so that you have a guide when developing a recipe, but you should bear in mind that it can change depending on the coffee machine you are working with, the grinder and the water you are using.

Our machine: La Marzocco, Linea PB
Our grinder: Victoria Arduino, Mythos One
Our water: Osmotized water, 110 ppm