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Colombia El Placer Anaerobic Co-ferment Green Coffee Beans
Product details
| Origin | Quindio, Colombia |
| Farm / Producer | El Placer / Sebastian Ramirez |
| Tasting Notes | Blackberry, red berries, grapefruit, red currant, grape, vinous, caramel, and ripe strawberry |
| Altitude | 1,700 – 1,900 meters above sea level |
| Varietal | Pink Bourbon |
| Process | Anaerobic Natural, Carbonic Maceration (CM) & Fruit Co-fermentation |
| Fermentation Time | 192 hours (total) |
| Bag Size | 250g |
Processing and Profile
This award-winning coffee from “The Project El Placer” utilizes the unique Pink Bourbon variety, known for its complex sugars and floral character. Produced by Sebastian Ramirez, this lot offers a profile reminiscent of a ripe berry garden with an exceptionally long finish.
Advanced Co-Fermentation:
The coffee undergoes a meticulous 192-hour fermentation process:
- First Phase (120 hrs): Anaerobic fermentation with CO2 injection (Carbonic Maceration).
- Second Phase (72 hrs): A secondary fermentation where the coffee is processed alongside dried fruits and fruit glucose.
This technique yields an intensely sweet and vinous cup, layering the natural elegance of Pink Bourbon with deep berry and caramel notes.
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