Finca El Placer

Description

Next roast date: -- down to last bags, so no more intended roasts. Roast date for final bags are 08/26/2024.

Origin: Colombia
Region: Quindío
Farm: Finca El Placer
Farmer: Sebastian Ramirez
Varietal: Gesha
Processing: White Honey
Elevation: 1744 masl
Profile: Florals
Quantity: 120g bag or 240g bag

About the coffee:

The cherries were collected and sorted to ensure that 95% of them were ripe and 5% were semi-ripe. The beans were then submerged and underwent anaerobic fermentation in 200-L tanks at a constant temperature of 18C. Throughout this process, CO2 was injected for 48 hours.

After this fermentation step, the beans underwent controlled drying through the use of shade nets. Finally, the beans were packaged in grain-pro bags and stabilized for 15 days.

About the farmer:

Sebastian Ramirez is a fourth-generation coffee farmer with over 12 years of experience. He is the owner of Fincas El Placer.

Sebastian started as a traditional grower, ventured into fermentation and made connections. Nowadays, he is a master in all facets of fermentation.

Roaster's notes:

Complexity. I've been saying it's florals, but I don't know if that's the right term to describe this.

This bean is a top-3 bean for me this year. This bean does a good job of exemplifying how I interpret "complexity" in a cup. I don't know -- it's hard to describe. I can see why it was used for Kissick's world barista chamiponship routine.

On the cupping table, this bean initially tasted super dry and lackluster. It wasn't until about two months post-roast, when I was tossing out my old coffee samples that I decided to give this bean a final brew and realized how complex it was.

Brewing Notes:

I've been going plastic V60 and doing my single pour recipe. I've also been letting this rest 1.5 months+. 🥲

Additional Notes:

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Text from thoughtful coffee nyc's listing.