About the Coffee:
Sebastian Ramirez is a fourth-generation coffee producer in Calarcá, Colombia. A few years ago, he took over the El Placer farm from his father – a challenging task, because even though the region is famous for its coffees, it's not easy to make a living from coffee farming. But with his focus on specialty coffee and his innovative fermentation processes, which give the coffees a very unique, characteristic variety of aromas, success was not long in coming.
About the Processing:
After harvesting, the cherries are anaerobically fermented in 200L barrels for 48 hours at a constant 18°C. This is followed by an initial drying phase(canopy drying) for approx. five days. Afterwards, the cherries are further fermented for 48 hours in a water tank with the addition of oxygen(using a pump). Finally, a two-part final drying phase follows: first at 40°C and 25% humidity for approx. 20 days (marquee drying), then parabolic drying for approx. five days, until the coffee has reached its optimal moisture content.
