Finca El Placer is located at 1400m near Calarcá and is run by Sebastián Ramírez, the fourth generation of his family to do so. Thanks to traditional agricultural techniques and organic fertilizers, they have been able to completely forgo synthetic herbicides. This exceptional Pink Bourbon lot was processed using the Infused Honey method. In this process, the ripe coffee cherries are fermented for 48 hours in sealed tanks with CO2 (carbonic maceration). During this fermentation, natural extracts of fruits and herbal juices are added. The coffee cherries are then pulped and dried with the mucilage for up to 30 days until the desired moisture content of 10% is reached. The result of this experimental processing method is an extremely intense aroma of berries and other red fruits. The Maillard reaction complements the complex fruit aromas with delicate caramel notes from the fruit sugars. A fantastic coffee that demonstrates the great range of aromas that is possible through special processing after harvesting.
The unique character of this rare coffee is underscored by a beautiful image from the artist Daniel Domig .
Region : Calarcá, Quindio
Producer : Sebastian Ramirez
Farm : El Placer
Cultivation altitude : 1400m
Variety : Pink Bourbon
Preparation : Carbonic maceration, infused honey
Preparation recommendation : V60, Kalita Wave, Aeropress, French Press, Chemex, filter coffee machine
Best Taste Recommendation : 1-8 weeks after roasting (Best Before - 1 year)
Body : 5/5
Fruit : 4/5
Flavor profile :
Raspberry lemonade
Strawberry punch
Berry tart
