Colombia – El Placer

More about the farm:
Sebastian Ramirez, a fourth-generation coffee producer with over 14 years of experience, leads the El Placer Farms Project, encompassing several small coffee farms in Quindio and Huila. The farms, situated at elevations ranging from 1200 to 2100 masl, prioritize sustainable farming practices, avoiding herbicides and emphasizing soil health. Sebastian utilizes the latest technology for developing innovative coffees. He specializes in natural, honey, and carbonic maceration processing methods, often incorporating yeasts and lactic bacteria for unique flavor profiles.

More about the process:
The processing of coffee beans begins with a meticulous three-step hand selection process, involving the selection of ripe and semi-ripe cherries, followed by submerging them in water tanks to remove any floaters, and finally sorting cherries without defects for fermentation. In the Caturra Submerged Natural process, cherries are sealed in plastic cans for 200 hours, undergoing anaerobic fermentation for 120 hours and aerobic fermentation for 80 hours. PH levels and temperature are closely monitored during fermentation. Afterward, the cherries undergo two drying stages on raised beds, with controlled temperature and humidity levels.