Description
El Renacer (meaning “The Renaissance”) represents the culmination of Elmer Restrepo’s 40-year journey through the Colombian coffee industry. Located in the renowned micro-region of Chinchiná, Caldas, the farm sits between 1,400 and 1,800 meters. This altitude, combined with the temperate climate of the green slopes, allows the Red Bourbon cherries to ripen slowly, concentrating the sugars that define this lot’s character.
What sets this coffee apart is its meticulous post-harvest treatment. To achieve its specific clarity and texture, the coffee undergoes a “Thermal Shock” process:
– Oxidation: 12 hours of initial oxidation
– After pulping, the beans are immersed in 70°C water. This process helps “lock in” the aromatic precursors and prepares the beans for
fermentation
– Anaerobic Fermentation: A 72-hour submerged fermentation in the coffee’s own cherry juice (mucilage)
– Slow Drying: The parchment is dried on African raised beds for 8 to 12 days to ensure stability and longevity
Flavour Profile
This coffee can be considered a “dessert coffee”— modern, elegant, and deeply sweet. The thermal shock process results in a remarkably “gooey” and velvety texture that lingers on the palate. Thanks to its high sugar content and structural balance, this coffee is incredibly versatile. It performs beautifully as a complex, creamy espresso, but also maintains its fruit-forward clarity when brewed as a pour-over. At Vicky Coffee, this coffee is roasted for pour-over methods.
