Colombia Ginger // specialty coffee beans

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When drinking these freshly roasted Arabica beans from the Caldas region of Colombia, look for: lemongrass, peach and ginger ale. Intense, fresh, with a sparkling mouthfeel.

About the beans (100% Arabica):

Country, region and farm: Colombia, Caldas, Chinchiná, El Renacer

Producer: Elmer Restrepo

Altitude: 1400–1800 m above sea level

Variety: SL28

Processing: Washed, co-fermented with ginger

SCA score: 86

El Renacer farm is located in Chinchiná, in the Caldas region of Colombia, and covers 30 hectares at 1400–1800 m. The cool climate and slow ripening create ideal conditions for complex, high-quality Arabica. The farm grows many varieties – Pink Bourbon, Geisha, SL28, Papayo, Red Bourbon, Castillo and Caturra – producing coffees from delicate floral to bright fruity notes.

Elmer Restrepo’s coffee journey began almost four decades ago at a dry mill, where he learned to hull, sort and dry coffee. This gave him a deep understanding of post-harvest processing, and he later began exporting coffee from his own farm and neighbouring Chinchiná growers. Today, in his seventies, Elmer is a respected figure in the Colombian coffee industry and the founder of El Renacer – a farm where tradition meets innovation, known for precise processing, thoughtful experiments and dedication to quality.

The farm is known for bold, carefully controlled fermentations: co-fermenting with fresh fruit (passion fruit, pineapple, mango, blackberry), using wine yeasts and slow drying on African beds with close control of airflow and temperature.

The process begins with a live culture of lactic acid bacteria (lactobacillus) and yeast (Saccharomyces cerevisiae). Part of this culture is fed with fresh ginger and a little panela (unrefined cane sugar) or molasses: the ginger gives the coffee its character, while the sugar feeds the fermentation and complements the coffee’s natural sweetness. The cherries are floated to remove defects, pulped, and sealed with the ginger culture in an airtight tank for 72 hours. The coffee is then dried slowly – 2–3 days in the sun and 8 days in the shade – until its moisture settles at 10–11%.

The SL28 variety was developed by Scott Agricultural Laboratories in Kenya in the 1930s. It is known for bright, juicy acidity and fruity notes and shows its best at high altitude.

We roast only 5 kg of beans at a time, so we guarantee close attention to quality.