Colombia El Placer Pink Fruit Melon, chicory, red fruit

The Finca El Placer farm belongs to Sebastián Ramírez, a fourth-generation coffee grower. He has been managing the family farm for over a decade. Sebastián uses dry, washed, and semi-washed coffee processing methods, and all varieties undergo carbonic maceration.

The farm strives to minimise water consumption, so it is moving away from traditional washed processes. In his effort to maximise the flavour potential of each variety, Sebastián is taking a step forward by trying to preserve as much of the coffee cherries as possible during fermentation.

Pink fruits
Harvesting and sorting: the protocol requires at least 95% ripe cherries, 5% semi-ripe cherries, with all cherries having 18-20 degrees Brix.
Anaerobic fermentation: The coffee ferments in 200-litre barrels for 120 hours at a constant temperature of 18 °C. Wine yeasts are added. Then the skins are removed from the cherries.
Secondary 72-hour anaerobic fermentation with CO2 injection and the addition of dehydrated fruit. Melon and fruit glucose are added to this batch. pH is monitored.
Drying: The beans are moved to drying facilities and dried at a temperature of 40 °C for approximately 5 days (all drying is done slowly and in a controlled manner).
Stabilisation: The dried coffee is packed into GrainPro bags and left to rest for 15 days.