Gardens El Edén
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 become 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!
Submerge natural coffee
This coffee has been produced in Caldas and subjected to a process of immersion in water for 48 hours, after going through an anaerobic fermentation process and drying in the sun. The process of immersing it in water gives the coffee complexity and cleanliness
About this coffee
Cupping score: 88.00
Processing station: Jardines El Edén
Producer: Felipe Restrepo
Region: Caldas
Altitude: 1900 MASL
Variety: Caturra, Colombia
Processing: Submerge anaerobic natural
Variety
Caturra – A compact plant with good yielding potential of standard quality in Central America. Very high susceptibility to coffee leaf rust.
Colombia – Also known as “Variedad Colombia”, this varietal was developed by Colombian researchers at Cenicafe by crossing Caturra and Timor Hybrid. Released in 1982, it was designed to combat the anticipated outbreak of the leaf rust fungus.
Anaerobic fermentation
Fermentation is a chemical process whereby carbohydrates, such as sugars are broken down into alcohols or acids by microbial activities in the absence of oxygen. While fermentation is, by its nature, an anaerobic process, the term “anaerobic fermentation” refers specifically to fermentation that occurs in a custom-built, oxygen-free environment, such as a sealed container or tank.
