Behind this wild lot stands Elmer Restrepo, a true legend from Chinchiná, Caldas. Nearly four decades ago, he kicked off his coffee journey working at a milling station – hulling, sorting, drying – where he mastered the ins and outs of post-harvest processing. Today he runs his own farm, El Renacer, where every step is fine-tuned to perfection.
For this one, I went with a Colombian SL28 – super fruity and bright. On top of that, there’s a ginger co-fermentation involved. In short: prep some microbes (Lactobacillus and Saccharomyces), feed them with ginger and a bit of panela (that fancy sugar stuff), then throw in freshly picked cherries and let them party for 72 hours. After fermentation and pulping, the coffee dries slowly until it hits that perfect moisture level and stability.
And the flavour, mate? The co-ferment steals the show, but you’ll also get mandarin, lemongrass, loads of sweetness and bright citrusy notes. Doesn’t matter if you brew it as a pour-over, espresso, or moka pot – it always turns out great.
TOTAL JINGLE BELLS!11!!! – a coffee that brings the true-winter spirit even if you don’t have a Christmas tree.
Below you will find recipes for our favourite brewing methods:
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