Chambakú Natural Tasting Notes

Balanced notes of cacao nibs, red fruit, and syrupy flavors form the initial impression of cups of this meticulously processed coffee. Overall, this coffee is akin to a complex, dark chocolate with sweet, fruity, and herbaceous notes melding into a complex experience to be savored. 

About The Coffee Producer

This is our third year and fourth lot of coffee from Finca Chambakú. The farm is run by Juan Felipe Restrepo, a Q Grader and partner of the farm. He is responsible for the design of the protocols and the process that benefit the quality of the coffee produced and processed on the farm, which doubles as a coffee mill and processing facility. The design of the farm started by selecting land that best met temperature and humidity requirements for the cultivation of sugar-rich coffee fruits.

How To Brew This Unique Coffee

This coffee can produce brighter, more fruit forward cups with lower brew ratios on the order of 1:16. However, more chocolate, fruit jam forward cups are also entirely possible to achieve using a higher brew ratio of around 1:14. Brew water should be between 200-205°F.

Producer: Juan Felipe Restrepo

Varieties: Caturra

Processing Method: Natural

Altitude: 4800–5300'

Roast: Light