COLOMBIA FINCA CHAMBAKU OSMOTIC RED CREAM

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 depulping, the coffee undergoes 48 hours of fermentation with glucose, yeasts, red fruits, and lyophilized (freeze-dried) vanilla. The coffee is then slow-dried on patios for 10 days.

This meticulously designed fermentation process results in deep sweetness reminiscent of red velvet cake. The addition of the lyophilized vanilla to this fermentation brings a rich mouthfeel and vanilla creaminess to the coffee.