Colombia - Finca Chambakú Natural
Dried chocolate dipped cherries in this delicious cup of naturally processed meticulously grown coffee
Cherry, Dark Chocolate, Dried Strawberry, Dark Chocolate
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Bright red fruit flavors such as red grape, bing and morello cherry, plum, and fresh strawberry highlight this complex and delicious natural processed coffee. The sipping experience is akin to tasting dried, chocolate dipped, fruits.
About the Producers
Finca Chambakú is largely 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. The exhaustive harvest involves a float process that eliminates less dense, and therefore less developed, less sweet, coffee cherries. The remaining high quality, dense, coffee is moved into large tanks where aerobic fermentation takes place over a 16-hour period of time using a starter culture of microbes prepared from the most successful fermentations of previous harvests. After the fermentation, the coffee is transferred to raised beds in a greenhouse where it dries for two days. Finally, the drying process is finished in an airing process that lasts an additional two days after which the coffee fruit is removed from the now finished coffee.
Anaerobic fermentations are becoming increasingly popular in many parts of the world where rainfall and humidity prevent traditional natural processing. Finca Chambakú is located in one such area. The rainfall and humidity make a traditional natural process difficult to execute well, so instead a more controlled anaerobic fermentation is used. While the infrastructure necessary to successfully carry out an anaerobic fermentation is much more expensive than a traditional natural fermentation, the flavors produced are quite astounding and are the primary driver in this technique’s rapidly growing popularity.
Finca Chambakú is a 12-hectare farm located outside the town of Villamaría in the department of Caldas. Caldas is a mountainous region that receives abundant rainfall that makes it ideal for growing coffee. The name Caldas is a tribute to the colombian naturalist, patriot, lawyer, mathematician, engineer, inventor, and martyr for Colombian Independence, Francisco José de Caldas.
How to Brew
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.
Processing Method: Anaerobic Natural