{"product_id":"panama-maragogype","title":"Colombia - Midnight Bloom Direct Trade","description":"\u003cp\u003eFinca El Placer near Calarcá, Quindio, is run by Sebastián Ramírez, the fourth generation of his family to do so. Shortly after taking over his parents' farm, Sebastián realized he needed to make a fundamental change. Selling \"regular\" coffee to the local market meant a lot of work for the farm, but little income. He quickly changed this by specializing in fermentation and cultivating unique varieties, a practice now highly valued by many coffee lovers. This paradigm shift allowed him to tap into an international market and thus guide the farm towards sustainable, profitable operations. His focus is on top quality and flavor diversity, key aspects of Süssmund Coffee. El Placer's coffees frequently win awards at international coffee competitions and have a large following worldwide.\u003c\/p\u003e\n\u003cp\u003e Through his own experience in vocational training and working on his farm, Sebastián is acutely aware of the importance of sensory and farming knowledge for breaking out of a regional market. He makes this knowledge freely available to the local farming community, both to ensure he receives the highest quality from his suppliers and to provide interested farmers with the tools they need to compete in the international market. Many farmers still don't know what their coffee tastes like, making them vulnerable to trade, and Sebastián wants to change that.\u003c\/p\u003e\n\u003cp\u003e Thanks to traditional agricultural techniques and organic fertilizers, it has been possible to completely avoid synthetic herbicides.\u003c\/p\u003e\n\u003ch3\u003e The processing in detail\u003c\/h3\u003e\n\u003cp\u003e Step 1: Harvesting and sorting\u003c\/p\u003e\n\u003cp\u003e Harvest and sort the cherries, with 95% being fully ripe and 5% being half-ripe.\u003c\/p\u003e\n\u003cp\u003e Step 2: Anaerobic fermentation\u003c\/p\u003e\n\u003cp\u003e The cherries are anaerobically fermented in 200-liter tanks for 200 hours at a constant temperature of 18 °C with CO2 input.\u003c\/p\u003e\n\u003cp\u003e Step 3: Drying phases\u003c\/p\u003e\n\u003cp\u003e First phase: The coffee is dried for about 20 days under a tent at 40°C and 25% humidity.\u003cbr\u003e Second phase: Further drying for about 5 days, slowly and in a controlled manner under sunshades\u003c\/p\u003e\n\u003cp\u003e Step 4: Packaging and stabilization\u003c\/p\u003e\n\u003cp\u003e The coffee is packed in Grain-Pro bags and stabilized for 15 days.\u003c\/p\u003e\n\u003cp\u003e Step 5: Peeling and manual selection\u003c\/p\u003e\n\u003cp\u003e The coffee is then peeled and sorted by hand before being vacuum-packed.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e We are very grateful to be able to present a work of art by the great Vienna-based artist \u003cstrong\u003eDaniel Domig\u003c\/strong\u003e in this special edition.\u003cbr\u003e Artwork: \u003cem\u003eAnd They Bloom, Daniel Domig, 2025\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eRegion\u003c\/strong\u003e : Calarcá, Quindio\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eProducer\u003c\/strong\u003e : Sebastian Ramirez\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eFarm\u003c\/strong\u003e : El Placer\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eCultivation altitude\u003c\/strong\u003e : 1744m\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eVariety\u003c\/strong\u003e : Pink Bourbon\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003ePreparation\u003c\/strong\u003e : Natural carbonic maceration, 200h fermentation\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003ePreparation recommendation\u003c\/strong\u003e : V60, Kalita Wave, Aeropress, French Press, Chemex, filter coffee machine\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBest Taste Recommendation\u003c\/strong\u003e : 1-8 weeks after roasting (Best Before - 1 year)\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBody\u003c\/strong\u003e : 4\/5\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eFruit\u003c\/strong\u003e : 4\/5\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eFlavor profile\u003c\/strong\u003e :\u003cspan\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cli\u003e lavender\u003c\/li\u003e\n\u003cli\u003e apricot\u003c\/li\u003e\n\u003cli\u003e Wine gums\u003c\/li\u003e\n\u003cli\u003e Lulo\u003c\/li\u003e\n\u003cli\u003e Cocoa nibs\u003c\/li\u003e","brand":"Süssmund Kaffee","offers":[{"title":"250g whole beans","offer_id":57582811742553,"sku":null,"price":25.9,"currency_code":"EUR","in_stock":true},{"title":"250g Ground Portafilter Machine","offer_id":57582811775321,"sku":null,"price":25.9,"currency_code":"EUR","in_stock":true},{"title":"250g Ground Moka Pot","offer_id":57582811808089,"sku":null,"price":25.9,"currency_code":"EUR","in_stock":true},{"title":"250g Ground Hand Filter","offer_id":57582811840857,"sku":null,"price":25.9,"currency_code":"EUR","in_stock":true},{"title":"250g Ground French Press \/ Filter Coffee Machine","offer_id":57582811873625,"sku":null,"price":25.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0909\/8204\/files\/Maragogype_front.jpg?v=1773737738","url":"https:\/\/suessmund-kaffee.com\/en\/products\/panama-maragogype","provider":"Süssmund Kaffee","version":"1.0","type":"link"}