This coffee takes us to Christmas festivities, to grandmother's sweets, and the warmth of home. It's fermented in cherry anaerobically for 120 hours with CO2 injection, then fermented in dry with cinnamon chips, then depulped and dried for approximately 20 days. Sebastian achieves in this process a very spicy and chocolate-filled coffee!
$
15.0
/ lb - Green
Contact for DetailsSebastian Ramirez (35) is a fourth-generation coffee farmer with over 12 years of experience. He has a presence in multiple countries across Asia and Europe and is the owner of Fincas El Placer. Sebastian has joined our mission of making coffee farming exciting as a mentor for the Young Producer Program. Starting as a traditional grower, he ventured into fermentation and made connections. Nowadays, he is a master in Carbonic Maceration, Coffee Profiles, and Varietals. We are thrilled to represent him, and we can confidently state that his coffees are anything but ordinary.
Name of the farm:
Fincas El Placer
Location:
Quindío, Colombia
Altitude:
1744 masl
variety:
Caturra
Processes:
Honey Co Fermented
