One of our most beloved coffees and one that we want to try every new season. Chocolatey fragrance with notes of sugar and California nuts. On the palate it is sweet and creamy with a long and pleasant aftertaste of chocolate, raisins and dates. A very balanced and easy to drink coffee, but that always gives us a slightly acidic touch and very fun that makes us smile in every cup.
Year after year, the Restrepo family brings us our arguably funniest Balanced Espresso. Finca Chambakú is a 12-hectare farm located in Villamaría, Caldas, one of the 17 farms that make up Hacienda el Jardín. And it's a project that's constantly evolving. After several years collaborating with NOMAD COFFEE has been able to adapt the infrastructure to the needs of new market trends.
For the 2023 harvest, the new processing plant was officially inaugurated, in which coffee protocols are being developed in bioreactors, seeking to stabilize cup profiles in greater volume and allowing them to be replicated consistently. In these bioreactors, it is possible to carry out a wet beneficiation process using 3 times less water compared to traditional methods; continuing with the concept of reducing the amount of water used in the farm's processes that began with PIPES LAND's natural coffees.
Process
A manual harvest is carried out and only cherries in perfect condition of ripeness are selected. A process of oxidation of the cherries in baskets is carried out for 14 hours. The bioreactors are then pulped and filled with 1400 kg of pulped coffee and anaerobic fermentation is carried out for 12 hours.
At night, the bioreactor's liquid supply tank is refilled with 100 litres of water with recirculation every 25 minutes. In the morning, the 100 liters of water are removed with the mucilage that has been released, the tank is supplied with another 100 liters of clean water and left for 7 hours recirculating every 10 minutes. Finally, the cherries are dried for 40 hours continuously, without exceeding 45 degrees, in a mechanical silo with a circular movement to homogenize and ensure good moisture extraction and stable water activity.
When it comes to replicating the recipe, there are different variables that can interfere with the final result of your cup, such as the roasting date, conservation of the beans, environment, water, state of the machinery, etc. It's important to keep in mind that all of these factors can play a role, and you'll need to make small adjustments when replicating this recipe.
Recipe
18.5 gr dry
40 gr in liquid
26 seconds
Machine: Marzocco Micra
Mill: Fellow Opus, at grind number: 3
Recommended mineral water: Lanjarón
TDS & Extraction Percentage: 10% / 22, 52%