Notes of blackberry, acai, and cocoa are derived from its variety but elevated during its anaerobic fermentation for 180 hours with CO2 injection, where the coffee juice is recirculated to achieve a much more balanced and creamy profile. Sebastian then dries this coffee for approximately 15 days and it's ready to be hulled and shipped worldwide!
$
25.0
/ 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:
Wush Wush
Processes:
Natural
