CHAMBAKÚ NATURAL CITRONELLA, COLOMBIA

CHAMBAKÚ NATURAL CITRONELLA, COLOMBIA

Regular price $36.00

VARIETYCASTILLO
ALTITUDE1450 - 1600 masl
PROCESSNATURAL CITRONELLA
HARVESTAUGUST 2021
NOTESLemongrassOrangeRed fruits

It’s been a couple of years since we started to work with Finca Chambakú and we got to visit them in February during our trip to Colombia. It’s the second time that we visit Juan Felipe Restrepo, Pipe for his friends. It’s always a pleasure to see the amazing work they do on this farm. The Restrepo family always makes us feel at home.

Finca Chambakú is the new project of the Restrepo family. It is a 12-hectare farm located in Villamaría, Caldas, and is one of the 17 farms that make up Hacienda el Jardín. Historically, this Hacienda has been focused on the cultivation of traditional coffee, but in recent years they have adapted and created an ideal agro-industrial system to extract all the productive potential with differentiated coffees. The Restrepo family saw in this land great potential for the production of speciality coffees thanks to the optimal conditions of the environment and the proximity to its facilities in order to maintain exhaustive control and guarantee the quality of the coffee.

Juan Felipe, Q Processor and partner of the farm, is in charge and the great architect of the protocols and processes of benefit on the farm. Among the objectives, it is worth highlighting the new protocols for fertilizing with organic matter and extreme post-harvest care. Also, greenhouses with 3-level canopies have been built to carry out a better drying process, perfecting the final cup.

Process

After going through a floating selection, the cherries from this lot were selected by hand by a group of women, most of them wifes from workers from the farm. After these two selections, a maceration of citronella in water with yeast for 14 hours was prepared, and the resulting extract was added to the cherries mass to ferment the coffee under anaerobic conditions for 48 in metallic tanks.
The coffee was sun-dried for 4 days to drain and then moved to the mechanical silo to dry for 3 days.
Once dried, the coffee was stabilized for 2 months in GrainPro bags.