Espresso | Colombia | Chambaku | Chocolaty & Nutty Notes (250g)

Tasting Notes:

One of our most loved coffees that we want to try every new season. Chocolatey fragrance with notes of sugar and California nuts. In the mouth it is sweet and creamy with a long and pleasant aftertaste of chocolate, raisins and dates. A very balanced and easy to drink coffee, but always with a slightly acidic and fun touch that makes us smile in every cup.

Recipe:

When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as the roasting date, conservation of the beans, environment, water, state of the machinery, etc. It is important to keep in mind that all these factors can influence and you may have to make small adjustments when replicating this recipe.

16 gr dry
39 gr in liquid
26 seconds

Machine: Sage Barista Pro
Number of grinds: 13
Grinding time: 13
Recommended mineral water: Lanjarón
TDS and percentage of extraction: 9.11 / 22.21 %.

Process:

A manual harvest is carried out and only the cherries in a perfect state of maturation are selected. The cherries are oxidized in baskets for 14 hours. Then, the pulping is done and the bioreactors are filled with 1400 kg of pulped coffee and an anaerobic fermentation is carried out for 12 hours.

At night, the liquid supply tank of the bioreactor is filled with 100 liters of water with recirculation every 25 minutes. In the morning, the 100 liters of water are removed with the mucilage that has been released, the tank is filled with another 100 liters of clean water and left for 7 hours with recirculation every 10 minutes. Finally, the cherries are dried for 40 hours continuously without exceeding 45 degrees in a mechanical silo with circular movement to homogenize and ensure good moisture extraction and stable water activity.

NOMAD Roastery

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