Colombia El Placer

Prune - Grape - Syrupy - Tropical fruit - Dark chocolate - Black tea - Lingering body - Winey acidity

R275.00

Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags. Our blends and decaf are packed into both 250g and 1kg bags.

The grind size you select affects the extraction of your coffee. Unlike when purchasing pre-ground, we give you a wide range of choices to optimize the flavour of your coffee. Please select the brewing method you use and we will grind at the best setting for it. If you want more information reach out to us on our Live Chat for assistance.

Origin  Colombia, El Placer
Flavours  Prune, Grape, Syrupy, Tropical fruit, Dark chocolate, Black tea, Lingering body, Winey acidity
Body  Lingering
Acidity  Winey
Roast  Light
Brewing  Versatile

Owners Sebastian Ramirez
Altitude 1200-2100 masl
Varietals Pink Bourbon
Processing  Carbonic Maceration, Natura

Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags.  
Our blends and decaf are packed into both 250g and 1kg bags. 

 El Placer Farms

Sebastian Ramirez, a fourth-generation coffee producer with over 14 years of experience, leads the production of Pink Bourbon CM-NPBBG Natural at El Placer Farms. Originating with Sebastian, the El Placer Farms Project now encompasses farms of small coffee producers in Quindio and Huila: El Placer, Andalucia, La Sofia, La Carito, and La Paz, situated at altitudes between 1200 to 2100 meters above sea level.

Facilities and Sustainable Practices

Located in Quimbaya, the El Placer Farms Hacienda Corcega Beneficio Center is outfitted with cutting-edge technology. Sebastian and his team emphasize sustainable farming by avoiding herbicides and cutting weeds every two months. This focus on soil health leads to robust plants and exceptional flavour profiles. Additionally, the farm’s microbiology laboratory is vital in developing innovative and exotic coffees.

Processing

Sebastian primarily processes coffee naturally or using the honey method, incorporating carbonic maceration. He utilizes cultivated yeasts and lactic bacteria during fermentation to achieve distinctive cup profiles. To further enhance flavour potential, Sebastian adds “musto” from cherries during fermentation.

The Pink Bourbon CM-NPBBG Natural Process

Three-Step Hand Selection

1. Initial Selection: 95% ripe and 5% semi-ripe cherries are handpicked.
2. Water Tank Submersion: Cherries are submerged in water, and floaters are removed.
3. Final Sorting: Cherries without visible defects are selected for fermentation.

Carbonic Maceration and Fermentation

The cherries are sealed in 200L plastic cans for 200 hours at a consistent temperature of 18°C, with CO2 injection, a process known as carbonic maceration. PH levels and temperature are carefully monitored throughout fermentation.

Drying Stages

1. First Drying Stage: The cherries are dried on raised beds at 40°C and 25% humidity for approximately 20 days.
2. Second Drying Stage: The cherries undergo an additional 5 days of drying on raised beds under canopies.