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

Origin

• 🇨🇴 Colombia· Quindío

Tasting notes

Character

• Funky
• Experimental

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 CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. lot goes through a 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'.) process, which follows 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. Recommendation: Rest time: 1+ week Filter: 1:16 Espresso: 1:2, 25s