Colombia Chamí
Transparency In Sourcing
This is a very exciting coffee brought to us by an amazing team of farmers, producers, and importers known as Café Tío Conejo (translated to Uncle Rabbit). They’re an incredibly warm, sweet, hardworking bunch of folks who visited us in October 2021 and actually micro-roasted 6 different coffees in front of us at the OTR café! We got to cup each of these coffees and bought 2 of them on the spot! One of the 2 is this beautifully-juicy, mouthwatering Chamí.
This is a naturally-processed coffee from western Colombia, carefully roasted by Andy to highlight the coffee’s inherent sweetness. Upon grinding these beans, get ready for a blast of mouthwatering sweet chocolate in the aroma, followed by more sweet chocolate and plum or dark fruit notes on the palette, with a delightfully juicy, lingering finish, begging you for another sip.
Lot Name – Chamí
Farm Name – Invercafé
Producer Name - Felipe Aristizabal
Origin - Risaralda, Colombia
Altitude - 1650 - 1800 MASL
Crop – August, 2021
Varietal - Castillo & Colombia blend
Process - Natural
Fermentation Protocol - After the processing of the coffee cherries, the beans are collected and density floating begins, followed by hand sorting to remove the undesired beans. This fermentation process happens during 72 hours in barrels so that it can be placed out for sun drying for the next couple weeks.
Transparency In Sourcing
This is a very exciting coffee brought to us by an amazing team of farmers, producers, and importers known as Café Tío Conejo (translated to Uncle Rabbit). They’re an incredibly warm, sweet, hardworking bunch of folks who visited us in October 2021 and actually micro-roasted 6 different coffees in front of us at the OTR café! We got to cup each of these coffees and bought 2 of them on the spot! One of the 2 is this beautifully-juicy, mouthwatering Chamí.
This is a naturally-processed coffee from western Colombia, carefully roasted by Andy to highlight the coffee’s inherent sweetness. Upon grinding these beans, get ready for a blast of mouthwatering sweet chocolate in the aroma, followed by more sweet chocolate and plum or dark fruit notes on the palette, with a delightfully juicy, lingering finish, begging you for another sip.
Lot Name – Chamí
Farm Name – Invercafé
Producer Name - Felipe Aristizabal
Origin - Risaralda, Colombia
Altitude - 1650 - 1800 MASL
Crop – August, 2021
Varietal - Castillo & Colombia blend
Process - Natural
Fermentation Protocol - After the processing of the coffee cherries, the beans are collected and density floating begins, followed by hand sorting to remove the undesired beans. This fermentation process happens during 72 hours in barrels so that it can be placed out for sun drying for the next couple weeks.
Transparency In Sourcing
This is a very exciting coffee brought to us by an amazing team of farmers, producers, and importers known as Café Tío Conejo (translated to Uncle Rabbit). They’re an incredibly warm, sweet, hardworking bunch of folks who visited us in October 2021 and actually micro-roasted 6 different coffees in front of us at the OTR café! We got to cup each of these coffees and bought 2 of them on the spot! One of the 2 is this beautifully-juicy, mouthwatering Chamí.
This is a naturally-processed coffee from western Colombia, carefully roasted by Andy to highlight the coffee’s inherent sweetness. Upon grinding these beans, get ready for a blast of mouthwatering sweet chocolate in the aroma, followed by more sweet chocolate and plum or dark fruit notes on the palette, with a delightfully juicy, lingering finish, begging you for another sip.
Lot Name – Chamí
Farm Name – Invercafé
Producer Name - Felipe Aristizabal
Origin - Risaralda, Colombia
Altitude - 1650 - 1800 MASL
Crop – August, 2021
Varietal - Castillo & Colombia blend
Process - Natural
Fermentation Protocol - After the processing of the coffee cherries, the beans are collected and density floating begins, followed by hand sorting to remove the undesired beans. This fermentation process happens during 72 hours in barrels so that it can be placed out for sun drying for the next couple weeks.
