About
Located in the Chinchiná Caldas region of Colombia, El Renacer is a 30-hectare farm situated at elevations ranging from 1,410 to 1,800 meters above sea level. This altitude provides ideal conditions for growing high-quality Arabica, with cooler temperatures and slower cherry maturation contributing to greater complexity in the cup. El Renacer grows a diverse range of cultivars, including Pink Bourbon, Geisha, SL28, Papayo, Red Bourbon, Castillo, and Caturra. This variety, combined with the farm’s elevation range, allows for a wide spectrum of sensory profiles—ranging from delicate and floral to juicy, fruit-driven expressions.
History
Nearly four decades ago, Elmer Restrepo began his journey in the coffee industry through work in dry milling—handling hulling, grading, and drying. His early experience gave him a strong foundation in the technical side of post-harvest coffee processing, and over time, he expanded into exporting his own coffees as well as those of neighboring producers in Chinchiná, Caldas. Now in his 60s, Elmer has become a significant figure across the coffee value chain. His practical knowledge and long-term vision led to the founding of his own farm: El Renacer. What began as a traditional coffee operation has steadily transformed into a forward-thinking, innovation-driven project. Today, El Renacer is known for its precise, quality-focused processes and a strong commitment to continuous improvement—a reflection of Elmer’s deep understanding of coffee and his dedication to raising standards at every stage.
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The Process
At El Renacer, processing is both deliberate and experimental. This particular lot begins with a washed process, where only fully ripe cherries are handpicked and floated to remove under ripe or damaged cherry. After depulping, the beans are carefully fermented and washed to strip away the mucilage—ensuring a clean base for the next step. The standout feature here is a co-fermentation with fresh watermelon. After washing, the parchment coffee undergoes a second controlled fermentation with the fruit, designed to deepen sweetness and enhance the coffee’s natural tropical and floral notes. The watermelon adds gentle sugars and aromatic complexity, without overpowering the coffee’s structure. The lot is then dried slowly on raised African beds under closely monitored airflow and temperature, allowing for an even and stable finish.