Raspberries, grapes, blackberry jam, cherries, blueberries and violets! Complex acidity, juicy with many layers.

Origin: Quindio, Colombia
Producer: Sebastian Ramirez, Finca El Placer 
Variety: Pink Bourbon
Process: Anaerobic Natural, carbon-infused (CN), 240 hours fermentation/co-fermentation with wild berries
Harvest date: 2025

Meet yet another award-winning coffee from The Project El Placer Farms.

Farmer Sebastian Ramirez sent our friends at Jacu 3 of the coolest coffees in Colombia today.

(Sourced by their good friend, Ole Kristian Bøen.)

This coffee is anaerobically fermented, but it has been through a thermal shock treatment.

This means that during fermentation, the coffee berries are exposed to extreme temperature fluctuations, which seals the flavors inside the berries in a very special way.

This means that the coffee beans absorb much more flavor from the pulp and the fermentation.

In addition, this coffee is co-fermented with wild berries!

1. fermentation in 200-liter tanks at a constant temperature of 18 degrees.

Controlled C02 is added to create an oxygen-free environment that enhances the flavors.

2. fermentation after pulping, for an additional 120 hours.

In this phase, the beans are immersed in water and subjected to a thermal shock of 40 degrees, co-fermented with wild berries.

This technique helps to bind unique flavor components from the berries and gives the coffee a more complex flavor.

Grown 1700-1900 m.a.s.l.

Harvest: 2024