COLOMBIA FINCA CHAMBAKU THERMAL SHOCK

Elmer, head of the Restrepo family and father of three, is a visionary coffee entrepreneur with more than 45 years in the coffee world. At the age of 16 he found in coffee a way to make an impact on his social, economic and environmental surroundings. He is recognized as a reference in the Colombian coffee industry for his dedication and leadership.

That passion led him to develop the Finca Chambaku project with his youngest son Juan Felipe, a passionate bean hunter and expert in fermentations. Juan Felipe found in the science and innovation of the processing that he can continue the family legacy of production and care for the environment instilled by his father. Today the two of them use their experience and the innovation of the industry to design different protocols for processing.

After picking, the cherries are oxidized for 24 hours. Cherries are then floated, de-pulped, and washed with 45°C (113°F) water. The coffee then anaerobically fermented with yeasts for 30 hours.

The drying time for this lot is over 80 hours before the coffee is placed into GrainPro bags for 40 days of stabilization.

Our friend Juan Felipe and his father Elmer care deeply about their processing and farming practices. They designed the processing for this lot with the goal of heightening natural fermentation and drawing as much sweetness out of this coffee as possible. The result is a rich and tropical coffee that we can't get enough of.