El Placer / Sebastián Ramírez / Co-Fermented with Thermal Shock
At El Placer Farms, coffee is the result of curiosity, precision, and a passion for innovation. This Thermal Shock Co-Fermented Honey Caturra showcases Sebastián Ramírez’s approach to fermentation, creating a coffee that is vibrant, expressive, and beautifully balanced.
The cup opens with bright notes of blackberry and raspberry, followed by a smooth chocolate that adds richness and depth. As the coffee cools, delicate notes of hibiscus tea emerge, bringing a gentle floral brightness that complements the juicy acidity and silky mouthfeel.
The journey begins with carefully selected cherries, with 95% picked fully ripe and 5% semi-ripe. They undergo 120 hours of anaerobic fermentation at 18°C with controlled CO₂ injection, followed by a second 120-hour fermentation in water infused with cranberries, green grapes, plums, blackberries, and raspberries. A carefully controlled thermal shocktreatment at approximately 40°C helps create a vibrant, integrated fruit profile while preserving clarity and balance.
The coffee is then slowly dried for about 25 days before resting in GrainPro bags for 15 days to stabilize prior to milling and hand sorting. Every step is designed to preserve sweetness, consistency, and the expressive character that defines El Placer.
About the Farm & Producer
El Placer Farms / Sebastián Ramírez
Nestled in the mountains of Quindío, Colombia, Sebastián Ramírez carries forward four generations of family coffee tradition. At El Placer Farms and the Hacienda Córcega processing centre, he combines meticulous farming with innovative processing methods, including Carbonic Maceration, Natural, Honey, Anaerobic, and Co-Fermented techniques.
Working with exceptional varieties such as Geisha, Pink Bourbon, Bourbon Cidra, SL28, Wush Wush, Laurina, and Caturra, Sebastián produces coffees that highlight the unique character of each lot. His commitment to quality, sustainability, and continuous innovation has made El Placer one of Colombia’s most respected producers of experimental specialty coffee.
El Placer / Sebastián Ramírez / Co-Fermented with Thermal Shock
At El Placer Farms, coffee is the result of curiosity, precision, and a passion for innovation. This Thermal Shock Co-Fermented Honey Caturra showcases Sebastián Ramírez’s approach to fermentation, creating a coffee that is vibrant, expressive, and beautifully balanced.
The cup opens with bright notes of blackberry and raspberry, followed by a smooth chocolate that adds richness and depth. As the coffee cools, delicate notes of hibiscus tea emerge, bringing a gentle floral brightness that complements the juicy acidity and silky mouthfeel.
The journey begins with carefully selected cherries, with 95% picked fully ripe and 5% semi-ripe. They undergo 120 hours of anaerobic fermentation at 18°C with controlled CO₂ injection, followed by a second 120-hour fermentation in water infused with cranberries, green grapes, plums, blackberries, and raspberries. A carefully controlled thermal shocktreatment at approximately 40°C helps create a vibrant, integrated fruit profile while preserving clarity and balance.
The coffee is then slowly dried for about 25 days before resting in GrainPro bags for 15 days to stabilize prior to milling and hand sorting. Every step is designed to preserve sweetness, consistency, and the expressive character that defines El Placer.
About the Farm & Producer
El Placer Farms / Sebastián Ramírez
Nestled in the mountains of Quindío, Colombia, Sebastián Ramírez carries forward four generations of family coffee tradition. At El Placer Farms and the Hacienda Córcega processing centre, he combines meticulous farming with innovative processing methods, including Carbonic Maceration, Natural, Honey, Anaerobic, and Co-Fermented techniques.
Working with exceptional varieties such as Geisha, Pink Bourbon, Bourbon Cidra, SL28, Wush Wush, Laurina, and Caturra, Sebastián produces coffees that highlight the unique character of each lot. His commitment to quality, sustainability, and continuous innovation has made El Placer one of Colombia’s most respected producers of experimental specialty coffee.
Filter
1:16
20g coffee : 320ml water
Water Temp 90°c
60ml → 200ml → 320ml
Light
Agtron 78.5
