Origin
El Placer, Quindío
Altitude
1800 MASL
Process
Red Fruit Co-Ferment
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Decaf Colombia Sebastian Ramirez Red Fruits
Raspberry & Marshmallow
$31.00 USD
THE DEETS
Fruity Co-ferment Decaf Awesomeness from Sebastian Ramirez!
Sebastian Ramirez is one of our favorite producers. His work at El Placer centers on controlled microbial environments, substrate manipulation, and multi-stage anaerobic processing designed to create a fantastic sensory experience.
The team harvests the ripest cherries and floats them to remove any underripe and low-density fruit. The coffee is then fermented anaerobically with wine yeast inoculation for 120 hours with dehydrated strawberries and fruit glucose. The cherries are depulped and fermented a second time anaerobically, with CO₂ injection, for 72 hours. The coffee is then dried on patios at 40°C, with a 2-phase drying process in the shade for 5 days to ensure stability.
This one is proof that caffeine removal doesn’t mean flavor removal. It's fruity and sweet with notes of raspberry, white chocolate, and marshmallows.
Aeropress XL
Grind:
Dose:
Water:
Temp: 205° F
Time:
TDS:
Breville Espresso
GRIND:
DOSE:
YIELD:
TEMP: 205° F
TIME:
TDS:
Hario V60
GRIND:
DOSE:
WATER:
TEMP: 205° F
TIME:
TDS:
REST IN PEACE
We recommend letting fresh coffee rest to allow the beans to stabilize. This will result in a sweeter, more expressive cup. We rest washed coffees 5–10 days, naturals 10–15 days, and experimentals 15–30 days.
