Variety Castillo
Altitude 1400-1800 masl
Process Washed
Harvest October 2020
Notes Cocoa PowderFigsHazelnuts

A very sweet fragrance of figs and cocoa powder. Aromas that remind us of dates and hazelnuts. An unctuous body with a long and pleasant aftertaste of milk chocolate. The perfect coffee to enjoy every day in espresso or with milk.

Finca Chambakú is the new project of the Restrepo family. It is a 12-hectare 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 the cultivation of traditional coffee, but in recent years they have adapted and created an ideal agro-industrial system to extract all the productive potential with differentiated coffees. The Restrepo family saw in this land great potential for the production of speciality coffees thanks to the optimal conditions of the environment and the proximity to its facilities in order to maintain exhaustive control and guarantee the quality of the coffee.

Juan Felipe, Q Processor and partner of the farm, is in charge and the great architect of the protocols and processes of benefit on the farm. Among the objectives, it is worth highlighting the new protocols for fertilizing with organic matter and extreme post-harvest care. Also, greenhouses with 3-level canopies have been built to carry out a better drying process, perfecting the final cup. This batch is a coffee exclusively prepared under NOMAD COFFEE standards.

For the process of this coffee, 10 different lots were sought from the farm that had sufficient potential for the desired cup. Manual harvesting of only ripe fruits that had a sugar content of between 18.5 and 20 degrees Brix was carried out. After being harvested, the cherries are washed to remove dirt and are subjected to a floating process to separate the less dense cherries. The cherries are left to rest overnight (aerobic fermentation for 18 hours), adding more sweetness to the bean and then being pulped and washed the next morning. It is then drained and dried in canopies for 7 days and finally subjected to another drying process, this time in mechanical silos.

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 18 grams of coffee to extract 36 grams in a cup in a time of 33 seconds. We use a temperature of 93ºC with the help of 9 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