Fermentation: Colombia El Placer

Colombia El Placer Anaerobic and co-fermented with dried fruit.

Borrowed from wine, this coffee falls under a new category of coffee processing.

Winemakers have long used sealed, oxygen-free tanks to shape flavor.
Coffee producers began experimenting with similar ideas after seeing the precision and flavor control possible in wine fermentation. Flavor outcomes produced by anaerobic processes lend themselves to a tang-like acidity, intense sweetness, and unique complexity not seen in traditional methods. 

This is an award-winning coffee from The Project El Placer Farms

It is grown by farmer Sebastian Ramirez, and is 1 of 3 incredibly cool coffees that our good friend, Ole Kristian Bøen, has sourced for us!

Close your eyes and dream away to your grandmother's berry garden while you drink this lovely gem of a coffee, and know that you are one of the lucky ones who gets to taste it!

Taste: Sweet, floral, blackberries, red berries, grapefruit, currants, grapes, vinous, caramel, ripe strawberries.

Long, long aftertaste!

Farmer: Sebastian Ramirez

Farm: El Placer, Quindio Colombia

1700-1900 m above sea level

Process: Anaerobic Natural, carbon-infused (CN)

192 hours of fermentation.

(First fermentation for 120 hours with C02 injection, second fermentation for 72 hours with dried fruit and fruit glucose)