Colombia - El Placer (Pink Bourbon)

29,00 €

Variety Pink Bourbon
Process Natural
Region Calarcá, Quindio
Producer Sebastián Ramírez
Farm El Placer
Altitude 1700 masl

 

Cacao Nibs,
Cherry,
Orange Zest.

 

Suggested for Filter 

 

The Project

“El Placer” Farms Project was founded by Sebastián Ramírez, a 4th-generation coffee producer, who has over fourteen years of experience working on his family's farm.

This project now includes small coffee farms in Quindio and Huila, with partner farms named El Placer, Andalucía, La Sofia, La Carito, and La Paz. Ranging from 1200 to 2100 meters above sea level.

Their Processing Center, "El Placer Farms Hacienda Córcega Beneficio Center," is equipped with the latest technology and situated in Quimbaya.

The project also runs a Generational Relief initiative, which aims to inspire and educate young people to pursue careers in coffee production, shaping the future of the industry.

 

The Coffee

1. Collection and classifications of cherries (95% ripe and 5% semi-ripe).

2. Anaerobic fermentation in sealed tanks with CO2 injection for 200 hours at a constant temperature of 18° C.

3. A mosto from previous Pink Bourbon cherries is added into the fermenting tanks as well as a live culture obtained by isolating microorganisms of plants that grow in the farm, in this case cardamon. This is similar to a ‘compost tea’.

4. 1st stage of drying happens on African beds inside polytunnels for approximately 20 days until the cherries reach 25% humidity. Maximum temperature of 40° C.

5. 2nd drying stage; the cherries dry under partial shade inside polytunnels for approximately 5 days.

6. A final stabilisation stage happens at the end where the cherries are placed inside GrainPro bags in cool and dry rooms for 15 days before threshing and shipping.

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