This coffee has a yogurt smell that overwhelms your nose. When the coffee is hot you get a dried red date taste and as it cools down the yogurt feeling starts to come in.
Country // Colombia
Region // Quindío
Farm // El Placer
Farmer // Sebastian Ramirez
Varietal // Caturra
Elevation // 1750-2000 masl
Process // Red Fruit Co-Fermented Honey
Size // 175g
The Ramìrez family has been growing coffee for over 100 years, or since Sebastian's grandfather, Ernesto Ramìrez Valencia started planting the first coffea arabica shrubs of Typica and Bourbon on their family land. The land is managed by the father son duo Sebastian and his father Ernesto. In this region of the Colombia coffee grows all year round and is harvested weekly with production peaks from April to June and from September to December.
Sebastian utilizes his deep knowledge of coffee processing and access to a well-equipped microbiological laboratory to gather a deeper knowledge of what is scientifically occurring during processing and fermentation on a molecular level with his coffees. This is a critical step for Sebastian and the El Placer team to develop innovative coffees and exotic profiles that are some of the most revered and methodically executed experimentally processed coffees in the entire industry.
This coffee has a yogurt smell that overwhelms your nose. When the coffee is hot you get a dried red date taste and as it cools down the yogurt feeling starts to come in.
Country // Colombia
Region // Quindío
Farm // El Placer
Farmer // Sebastian Ramirez
Varietal // Caturra
Elevation // 1750-2000 masl
Process // Red Fruit Co-Fermented Honey
Size // 175g
The Ramìrez family has been growing coffee for over 100 years, or since Sebastian's grandfather, Ernesto Ramìrez Valencia started planting the first coffea arabica shrubs of Typica and Bourbon on their family land. The land is managed by the father son duo Sebastian and his father Ernesto. In this region of the Colombia coffee grows all year round and is harvested weekly with production peaks from April to June and from September to December.
Sebastian utilizes his deep knowledge of coffee processing and access to a well-equipped microbiological laboratory to gather a deeper knowledge of what is scientifically occurring during processing and fermentation on a molecular level with his coffees. This is a critical step for Sebastian and the El Placer team to develop innovative coffees and exotic profiles that are some of the most revered and methodically executed experimentally processed coffees in the entire industry.
