BUBBLE GUM

Complex profile with a mix of pink flavors, a refreshing malic and lactic acidity combined with a juicy finish for a long aftertaste.

Spot:

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Caldas

Variety

Caturra & Colombia

Altitude

1.900 MT

Natural

This Bubble Gum has been produced in Caldas. Subjected to a process of immersion in water for 48 hours, after going through an anaerobic fermentation process and drying under the sun. The process of immersing it in water gives this coffee complexity and cleanliness.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Felipe Restrepo

Jardines- Chambaku

This coffee is produced by the Restrepo Family in Chinchina Caldas! Almost 40 years ago, Elmer Restrepo, the owner of farm El Jardin, began his coffee journey in the dry milling process of coffee, where he learned all about this part of the cycle of coffee and got very passionate about it which led to becoming a coffee grower! We meet with Juan Felipe, who is the son of Elmer and is now in charge of processes at farm El Jardin, he is a very meticulous person always looking for new innovative, and unique processes, which we could definitely find in every coffee we have tried, they are focused on different processing methods, mostly natural coffees produced in more than 150 hectares in their farm in Chinchina!