| Size | 200 g |
|---|---|
| Origin | Colombia |
| Region | Quindío |
| Producer | Sebastian Ramírez |
| Farm | Córcega |
| Altitude | 1.744 m |
| Harvest | 2023 |
| Variety | Caturra |
| Process | Honey |
| Extra | Carbonic Maceration Yellow Fruits Infused |
| Notas de cata | mango, passion fruit, vanilla |
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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 double fermentation. The first fermentation can vary in hours depending on the profile we seek to generate in the cup and the variety of coffee we are processing.
The coffee cherries are pulped and placed in the tank with the mucilage for a second fermentation. For the second fermentation, CO2 is injected to effectively control the Final fermentation.
After the second fermentation, the coffee beans are taken to the washing area and the mucilage is partially removed to be transferred to the African beds for drying.