red bomb
at proyecto renacer, they utilize unique fermentation protocols, and the first developed was the red bomb. red bomb is a washed double fermented coffee developed by jonathan and cristian raigosa where, in brief, after selectively harvesting the cherries, the fruit is rested for approximately 26 hours and then moved into de-pulping. next its racked into a tank undergoing an extended anaerobic fermentation for 50 hours - fifty - five-zero hours! post fermentation, the washing process and dry on african beds. the name red bomb is attributed to the explosive red fruits, dried blueberries and cacao nibs notes in the cup - truly a coffee drinkers delight!
although proyecto renacer is the creator of red bomb, nowadays the coffee is produced at la finca las brisas located in pereria. la brisas is a place where they have responsibility for the environment, the suppliers, and the quality of coffee. as a result, red bomb is a coffee with social and environmental sustainability under the premise of efficiency and quality.
las brisas was one of the first and old farms in the country to fully implement their ecomill which, along with other initiatives, makes a reduction of the water needed to process. the machine has an unbeatable technology that it can use 99% less water than traditional processing methods. this community model helps economically and environmentally to both the coffee producers and las brisas because they have control of the quality of the coffee beans.
by purchasing from las brisas, we are directly impacting the un sustainable development goal number 6 by reducing water usage, at the rate of 39.4 liters per kilo!
proyecto renacer has been developing coffee for over 6 years, in which they have really worked hard, to provide world-class fermentation protocols for extraordinary products. and with las brisas collab they outreach the wonderful production of red bomb.
unique history of proyecto renacer- the project that invented red bomb although they dont currently produce it on site.
proyecto renacer was created in order to improve the lives of those in the la sierra neighborhood. led by brothers cristian and jhonatan raigosa, proyecto renacer is located in the hills of the city of medellin in the neighborhood of la sierra. it is composed of more than 30 coffee growers with 13 small farms (2 hectares on average) and they involve the addiction recovery center hogar casa claret.
these two brothers are the real definition of coffee-preneurs. cristian has emerged in the colombian coffee scene as one of the best roasters and baristas bringing direct knowledge of specialty coffee consumption to the team. while jhonatan has worked in field production, building critical producer relations, and quality control tying together the administration of the project
the project began when, by chance, they received a sample of a coffee from the la sierra neighborhood. they were surprised to find a coffee from medellin, this was something unusual. after profiling and sampling the coffee they found an extraordinary product with some very striking attributes that made them want to contact the producer to know more.
when they first ventured into the neighborhood to start developing the project they were uncertain because the sector for decades was practically a war zone with violence and disputes of drug trafficking. it had even been documented in a movie! nevertheless, their passion overcame prejudice and they went to a meeting at la sierra with the producer, don gabriel.
once they were there, they found a totally different panorama to the one they had in mind. in la sierra there were more producers than don gabriel with great quality coffee and surrounded by excellent geographic conditions for coffee growing. in this way, they came up with the idea of coordinating the coffee of all the small farms in the neighborhood, processing it in order to add value through fermentation processes. thus, proyecto renacer could support, in a small amount, colombian agriculture and its low prices paid in their cooperatives. in conclusion, a positive impact for the sierra community.
through these products, it creates the opportunity to offer consumers of medellin and the world an experience with specialty coffees, changing their perspective of the neighborhood from the one violence torn area to the beautiful coffee producing sector it is. today, la sierra is a neighborhood where you can travel to without any fear, and experience the remarkable tranquility that this mountain top neighborhood offers.
proyecto renacer has been developing coffee for over 6 years, in which they have really worked hard, to provide world class fermentation protocols for extraordinary products.
technical details:
- origin: la sierra medellin colombia
- farm: proyceto renacer
- 100% arabica
- process: double fermentation - whole cherry + honey
- altitude: 1700-2000 masl
- cup profile: dried blueberries | red fruits | cacao nibs
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Tasting Spectrum - red bomb hits the palate with layers of blue and red fruit, a rich chocolate note from the roast, and an ever-giving sweetness on the finish.
Once depulped, beans are sorted and moved into honey process.
Pre-fermentation as whole coffee cherries - unique to the red bomb, are the fermentation protocols from harvest into processing. Doubling down, first a whole cherry ferment and then a honey process gives the red bomb an ‘explosive’ sip in the cup.
Drying on raised beds - traditional methods are significant for air movement and even, balanced drying with consistent raking to further procure the quality with the red bomb.