| Size | 250 g |
|---|---|
| Origin | Colombia |
| Region | Quindío |
| Producer | Sebastian Ramírez |
| Farm | Córcega |
| Altitude | 1.744 m |
| Harvest | 2023 |
| Variety | Caturra |
| Process | Washed |
| Notas de cata | caramel, chocolate, honey |
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Description
The “El Placer” Farms Project begins with Sebastián Ramírez who is the 4th generation of coffee producers in his family.
His experience in managing his family’s farm and working with coffee for more than fourteen years allowed him to develop this project that began with his family farm and now includes farms of small coffee producers from Quindío and Huila.
The names of our associated farms are the following:El Placer, Andalusia, La Sofía, La Carito and La Paz.
“Regional coffee” is coffee that is grown in a specific geographic region and has unique flavor, aroma and body characteristics due to the climatic, soil and altitude conditions in which it is grown.
Each coffee-producing region has its own coffee varieties, growing processes, and processing techniques that affect the taste and quality of the coffee. Therefore, regional coffee is highly valued by coffee lovers for its distinctive and unique flavors and aromas.
The process
It consists of a double fermentation.The coffee cherries are pulped and placed in the fermentation tank with the mucilage for their fermentation period with CO2 injection to control the fermentation environment and the number of hours depends on the cup profile we are looking for.
In this fermentation we use the Leachate (Must) obtained fromdegradation of the coffee cherries themselves.
The dried cherries are ground and manually sorted into jute bags to stabilize them for a week. The coffee is then transferred to GrainPro bags.