One of our most loved coffees that we want to try every new season. Chocolatey fragrance with notes of sugar and California nuts. In the mouth 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 always with a slightly acidic and fun touch that makes us smile in every cup.
Year after year, the Restrepo family brings us possibly our most fun 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 continuous evolution. After several years collaborating with NOMAD COFFEE, it has been possible to adapt the infrastructure to the needs of new market trends.
For the 2023 harvest, the new processing plant was officially inaugurated, in which the coffee protocols are being developed in bioreactors, seeking to stabilize the profiles of the cup in greater volume and allowing them to be replicated in a consistent manner. In these bioreactors it is possible to carry out a wet grinding process using 3 times less water compared to traditional methods, thus continuing with the concept of reducing the amount of water used in the processes of the farm that began with the natural coffees of PIPES LAND.
Process
A manual harvest is carried out and only the cherries in a perfect state of maturation are selected. The cherries are oxidized in baskets for 14 hours. Then, the pulping is done and the bioreactors are filled with 1400 kg of pulped coffee and an anaerobic fermentation is carried out for 12 hours.
At night, the liquid supply tank of the bioreactor is filled with 100 liters 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 filled with another 100 liters of clean water and left for 7 hours with recirculation every 10 minutes. Finally, the cherries are dried for 40 hours continuously without 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 in the final result of your cup, such as the roasting date, conservation of the beans, environment, water, state of the machinery, etc. It is important to keep in mind that all these factors can influence and you may have to make small adjustments when replicating this recipe.
Recipe
16 gr dry
39 gr in liquid
26 seconds
Machine: Sage Barista Pro
Number of grinds: 13
Grinding time: 13
Recommended mineral water: Lanjarón
TDS and percentage of extraction: 9.11 / 22.21 %.
