Quindío, Colombia

Description

Origin: Colombia
Region: Quindío
Farm: Fincas El Placer
Farmer: Sebastian Ramirez
Varietal: Caturra
Processing: Black Honey w/Peach Co-ferment
Elevation: 1744 masl
Profile: Sweet Peach
Quantity: 120g bag or 240g bag

About the coffee:

Ramirez explains that this coffee was produced using a co-fermentation process that involved wine yeast, dehydrated fruit, and fruit glucose, resulting in a distinct peach flavor profile. First, the cherries were collected and classified, then they underwent anaerobic fermentation using wine yeast for 120 hours. Next, the de-pulped cherries were subjected to a 72-hour anaerobic fermentation with CO2 injection and the addition of dehydrated fruit and fruit glucose.

Throughout the process, pH levels were continuously monitored, and the coffee was dried slowly and carefully in marquesinas at 40 degrees Celsius.

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:

I don't think I've ever tasted the flower "orange blossom," but if I were to guess, this coffee would have hints of it. This coffee has delicate qualities; it's not as punchy and citrus-forward as typical oranges (think the honey pink bourbon w/orange peels) but more floral and light tea-like in sweetness.

Additional Notes:

Your coffee will be roasted within one week of your order.

Currently, our guaranteed roasting days are Friday/Saturday nights. I try to roast based on order to guarantee you fresh coffee.

Learn more about how we price our coffee here.

Text from thoughtful coffee nyc's listing.