Colombia - El Placer | Red Fruit Co-Fermented EA Decaf

Origin

• 🇨🇴 Colombia· Quindío

Tasting notes

Character

• Funky
  75
• Experimental
  60

Sebastian Ramirez operates El Placer Coffee Project in Quindío, Colombia, within the renowned Eje Cafetero growing region. The farm sits between 1750 and 2000 masl and is managed with a focus on soil health. Herbicides are avoided, weeds are cut regularly, and healthy soil is treated as a direct contributor to cup quality. Sebastian also runs an on-site microbiological laboratory, which supports the development of experimental fermentation protocols. This lot is a CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. processed through sugarcane decaffeination (EA ethyl acetateSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'.) following an elaborate fermentation sequence. Whole cherries undergo anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. for 120 hours, then the coffee is de-pulped and fermented again for 72 hours with red wine yeast, dehydrated strawberries, and red fruit glucose.