COLUMBIA EL JARDIN
Explore the tasting notes of a single origin specialty coffee sourced from Columbia freshly roasted in our coffee lab, at Meron Roastery. Here is some cool info about the coffee and the farm.
Elmer & Juan Felipe Restrepo, the father and son team behind Finca Jardin & Finca Chambacu are re-envisioning coffee production in Chinchina. The rolling hills of Chinchina, Caldas, the third biggest coffee producer in Colombia after Pitalito in Huila and Planadas in Tolima, are home to bigger estates that mainly focus on high volume commercial quality production. Elmer and Juan Felipe are redefining their coffee production with a hybrid approach.
While they continue to devote a portion of farm to commercial production, they have been increasingly developing their specialty offerings and experimenting with new and varied processing styles.
Juan Felipe has taken the helm of the specialty aspect of the operation. He has been a passionate experimenter, developing countless processing protocols to enable him to bring out the best in the coffees from their 4 specialty plots – El Placer, Jardin 1, Jardin 2 and Chambacu.
Colombia’s wetter, more humid climate makes producing Naturals more difficult, making their clean and fruity, repeatedly large volume Naturals an extraordinary find.
Today, producers in Caldas are increasingly focused on high-quality coffee production. These producers have become common and well-known enough to earn an affectionate colloquial name in the region. They’re called juiciosos (literally: sensible/wise), which in this case means hard working and attentive to detail. In addition to finding ways to perfect existing processing methods, juiciosos are experimenting with new processing methods and planting new varieties of coffee.
Much of their success is due to their innovative processing methods that make producing clean, large volume Naturals possible, no matter the weather.
Elmer and Juan Felipe use Brix (a measurement of sugar content) to ensure that only perfect ripe cherry – cherry with about 21% Brix – is processed.
Naturally dried on low heat
After selective harvesting and sorting, cherry is sundried in parabolic driers for 5 days. Throughout this time, workers rake cherry frequently to ensure even drying. Then, cherry is dried in mechanical driers on low heat for any additional 3 days.
Juan Felipe and Elmer are constant innovators looking for new ways to highlight coffee flavors and improve each cup. This lot, Jardin 6, was dried with pineapple.
The coffee is milled at the Restrepo’s dry mill, called Invercafe, located in the town a few kilometers away from the farm.
Farm: El Jardin
Variety: Castillo, Caturra
Processing Method: Natural Dried
Tasting notes: Raspberries, Hibiscus, Nectarines, Honey.
Experience this amazing specialty coffee at home. Order it online from our shop