Colombia - Finca El Placer "Yellow Fruit"
Colombia - Finca El Placer "Yellow Fruit"
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I have tasted a lot of co-fermented coffee, and honestly, it's not something I normally enjoy. Often times I find the introduced flavor can be overpowering, leaving you with a wine-y taste that I just don't always enjoy. This was not the case when I tried this beautiful coffee from the Ramìrez family at Finca El Placer.
Finca El Placer has been growing some of the most experimental and delicious coffees in the world and they really created something special with this "Yellow Fruit" Caturra. Collection and selection of cherries for this process comprises of a mix of (95% ripe and 5% semi-ripe cherries). The coffee undergoes 3 phases of fermentation. The first, the coffee is fermented whole cherry and is processed in 200 liter tanks utilizing anaerobic fermentation for 120 hours at 18 degrees Celsius with wine yeasts. The second phase, is then followed by depulping the coffee cherrys to a honey and a second phase anaerobic fermentation for 72 hours with CO2 injection along with dehydrated passion fruit and fruit glucose. The third phase, is a controlled canopy slow drying period for 5 days and final drying in sealed grainpro bags for an additional 15 days. In the cup I find incredible notes of mango and tropical Starburst.
Varietal: Caturra
Processing: CO2 Wine Yeast Inoculation
Country: Colombia
Region: Quindio
Notes: Mango, Tropical Starburst
farm info
farm info
The Ramìrez family has been growing coffee for over 100 years, or since Sebastian's grandfather, Ernesto Ramìrez Valencia started planting the first coffea arabica shrubs of Typica and Bourbon on their family land. The land is managed by the father son duo Sebastian and his father Ernesto. In this region of the Colombia coffee grows all year round and is harvested weekly with production peaks from April to June and from September to December.
The production at Finca El Placer specializes in the cultivation and production of micro lots of Variedad Colombia, Castillo, Caturra, Geisha and Yellow & Pink Bourbon.
When Sebastian started working on the farm, the family was only producing fully washed coffees. Always very anxious and curious to learn more, and by sheer luck, El Placer is located only 15 minutes away from the (National School for Coffee Quality) SENA, which is a government institution that is completely free of cost to coffee producers. From there, Sebastian was able utilize the resources and education provided by the school to further his knowledge and technical understanding in the production of experimental processed coffees. Sebastian credits the school for its contribution to fueling his curiosity and providing him access to now further his experimentation with coffee.
pricing info
pricing info
FOB: $22.06/kg
FOT: 25.69/kg
In order to bring transparency between you and the farms producing these coffees, we always provide pricing details on what we paid to acquire this green coffee.
