A very sweet fragrance of figs and cocoa powder. Aromas that remind us of dates and hazelnuts. An unctuous body with a long and pleasant aftertaste of milk chocolate. The perfect coffee to enjoy every day in espresso or with milk.

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. This batch is a coffee exclusively prepared under NOMAD COFFEE standards.

For the process of this coffee, 10 different lots were sought from the farm that had sufficient potential for the desired cup. Manual harvesting of only ripe fruits that had a sugar content of between 18.5 and 20 degrees Brix was carried out. After being harvested, the cherries are washed to remove dirt and are subjected to a floating process to separate the less dense cherries. The cherries are left to rest overnight (aerobic fermentation for 18 hours), adding more sweetness to the bean and then being pulped and washed the next morning. It is then drained and dried in canopies for 7 days and finally subjected to another drying process, this time in mechanical silos.

E.CO.CHA Chambaku

As much Today as in 2011, when it was a simple coffee cart stationed at markets around the busy city of London, Nomad Coffee’s values and goals remain the same: proximity, respect for the producer and careful attention to detail throughout the production chain.

Nomad later moved to Barcelona to open its first shop and help cultivate a taste for speciality coffee in the Catalan capital. Soon after, they opened their own open roastery and, still guided by the premise of bringing coffee closer to the public, they began to distribute their product and create a collaborative network of cafés, helping the project to grow on an international scale.

Nomad’s trademark is its roasting, which is why they want to have a hand in every stage of the production process. They travel to origin looking for the best beans and work side by side with importers and farmers. They roast their coffee at their headquarters, applying their own quality standards, which help them develop each bean to its full potential.

A team of baristas is responsible for extracting uniqueness and excellence from every coffee in each of Nomad’s shops.

E.CO.CHA Chambaku

0.0

E.CO.CHA Chambaku

New Coffee Review