Variety Sidra
Process Anaerobic Fermentation, Washed
Region Calarcá, Quindio
Producer Sebastian Ramirez
Altitude 1650-2000 masl

Notes Juniper Berries, Star Anise, Cloves.

Suggested for Filter

The Project.

Located in Quindío at the heart of the Eje Cafetero, Sebastián Ramírez's farm produces Pink bourbon, Gesha, Wush Wush and Sidra.

Sebastian focuses his attention in the fermentation process stage and for this he works closely with Q-graders and Q-Processing professionals who follow the fermentation processes closely.

Currently, Sebastián has established himself as one of the most famous specialty coffee producers in Colombia, however his motivation is to continue producing excellent coffee where he continues to leave the name of the El Placer farm high.

The Process.

1. Harvesting and Classification of the cherry (95%, 5% SEMI-RIPE).
2. Anaerobic Fermentation in 200L cans for 48h at a constant temperature of 18°C with CO2 injection. For 48h immersed in water with oxygen pump.
3. Drying phase in canopy control of coffee drying occurs at 40°C and 25% humidity for approximately 20 days.
4. Parabolic drying phase for approximately 5 days (all drying slow and controlled with polyshade shade).