Farm info

At just 16, Elmer Restrepo found coffee more than a livelihood; he found a way to shape the world around him. What began as a path to support his social and economic environment soon became a lifelong commitment, one that would span more than four decades and position him as a respected voice in the Colombian coffee landscape.

Years later, that same vision took root in a new chapter: Finca Chambakú. But this wasn’t a journey he would take alone. Alongside him stands his youngest son, Juan Felipe Restrepo, a curious and driven “bean hunter” whose fascination with fermentation and scientific protocols brought a new dimension to the family legacy. Where Elmer built foundations through experience and intuition, Juan Felipe introduced experimentation and innovation, creating a dialogue between tradition and the future of coffee. 

Together, they began to design something that goes beyond production. At Chambakú, every decision reflects a shared philosophy: coffee should give back as much as it takes. Their approach to regenerative agriculture reimagines the farm as a living system—one where organic matter is reintroduced to the soil; compost is built from natural by-products, and microorganisms replace chemical interventions. It’s a deliberate move away from pesticides and agrochemicals, toward a more balanced and resilient ecosystem. 

Innovation also flows through their processing. Driven by the need to reduce environmental impact, Juan Felipe developed an ecological wet mill system that drastically changed water use—from 40 liters down to just 0.2 liters per kilogram of coffee. In doing so, Chambakú became a pioneer in its region, incorporating bioreactors as part of a cleaner, more efficient process. 

And then, there’s the place itself. Chambakú sits in a unique natural corridor, where winds and water descend from Nevado del Ruiz, shaping a terroir that is as distinctive as the people who cultivate it. 

What emerges from this intersection of legacy, science, and environment is more than coffee, it’s a continuous exploration. One where father and son, grounded in experience and driven by curiosity, keep redefining what’s possible, one protocol at a time.

This natural process starts with cherries received at optimal ripeness, with a sugar content between 14% and 16° Brix. After a flotation step to separate lower-density fruit, the selected cherries are placed into fermentation tanks in 1,500 kg batches. A 36-hour dry fermentation follows, allowing the natural characteristics of the fruit to develop. 
 
Once fermentation is complete, the coffee is dried in a mechanical silo for 30 hours, with temperatures carefully controlled below 50°C to ensure stability and consistency.