One of our most beloved coffees, which we look forward to trying each new season. Chocolatey aroma with sweet notes and hints of California walnuts. Sweet and creamy on the palate with a long, pleasant aftertaste of chocolate, raisins, and dates. A very balanced and easy-to-drink coffee, but one that always has a slightly acidic and very enjoyable touch that makes us smile with every cup.
Year after year, the Restrepo family brings us what is possibly our most enjoyable house 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 is a project in constant evolution. After several years of collaborating with NOMAD , the infrastructure has been adapted to the needs of new market trends.
For the 2023 harvest, the new processing plant was officially opened, where coffee protocols are being developed in bioreactors, seeking to stabilize cup profiles in larger volumes and allowing them to be replicated consistently. These bioreactors allow for a wet processing method that uses three times less water than traditional methods, continuing the concept of reducing the amount of water used in farm processes that began with PIPES LAND natural coffees.
Process
The coffee is harvested manually, and only cherries that are perfectly ripe are selected. The cherries are oxidized in baskets for 14 hours. They are then pulped, and the bioreactors are filled with 1,400 kg of pulped coffee, which undergoes anaerobic fermentation for 12 hours.
At night, the bioreactor's liquid supply tank is filled with 100 liters of water, which is recirculated every 25 minutes. In the morning, the 100 liters of water with the mucilage that has been removed are taken out, the tank is filled with another 100 liters of clean water, and it is left for 7 hours, recirculating every 10 minutes. Finally, the cherries are dried continuously for 40 hours at a temperature not exceeding 45 degrees in a mechanical silo with circular movement to homogenize and ensure good moisture extraction and stable water activity.
When replicating the recipe, there are different variables that can interfere with the final result of your cup, such as the roasting date, bean storage, environment, water, condition of the machinery, etc. It is important to bear in mind that all these factors can influence the result and you may have to make small adjustments when replicating this recipe.
Recipe
18 g dry
40 g liquid
27 seconds
Machine: La Marzocco Mini
Grinder: La Marzocco Pico
Grind setting: 18
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.23 / 21.59%
