Espresso Colombia Chambakú

Year after year, the Restrepo family brings us arguably our most exciting house espresso. Finca Chambakú is a 12-hectare estate located in Villamaría, Caldas, one of the 17 estates that make up Hacienda el Jardín. It's a project in constant evolution. After several years of collaborating with NOMAD COFFEE, we've been able to adapt the infrastructure to the needs of new market trends.

For the 2023 harvest, the new processing plant officially opened, where coffee protocols are being developed in bioreactors, seeking to stabilize cup profiles in larger volumes and allowing for consistent replication. These bioreactors allow for a wet processing process using three times less water compared to traditional methods, thus continuing the concept of reducing the amount of water used in the farm's processes that began with PIPES LAND natural coffees.

Process
Harvesting is done manually, and only perfectly ripe cherries are selected. The cherries are oxidized in baskets for 14 hours. The coffee is then pulped and filled into bioreactors with 1,400 kg of pulped coffee, followed by a 12-hour anaerobic fermentation.

At night, the bioreactor's liquid supply tank is refilled with 100 liters of water, recirculating every 25 minutes. In the morning, the 100 liters of water and the loose mucilage are removed, the tank is refilled with another 100 liters of clean water, and left to recirculate every 10 minutes for 7 hours. Finally, the cherries are dried continuously for 40 hours, keeping temperatures below 45 degrees Celsius (114 degrees Fahrenheit) in a mechanical silo with a circular motion to ensure uniformity and proper moisture extraction and stable water activity.

One of our most beloved coffees, one we look forward to trying every new season. A chocolatey aroma with sugary notes and California nuts. On the palate, it's sweet and creamy with a long, pleasant aftertaste of chocolate, raisins, and dates. A very balanced and easy-to-drink coffee, but one that always provides a slightly acidic and very fun note that makes us smile with every cup.

When replicating the recipe, there are several variables that can affect the final result of your cup, such as the roasting date, storage of the beans, environment, water, condition of the machinery, etc. It's important to keep in mind that all of these factors can influence the outcome, and you may need to make small adjustments when replicating this recipe.

Recipe
16 gr dry
39 gr in liquid
26 seconds

Machine: Sage Barista Pro
Grinding number: 13
Grinding time: 13
Recommended mineral water: Lanjarón
TDS and Extraction Percentage: 9.11 / 22.21 %

Made by Nomad...