Colombia - El Placer | Red Fruit Co-Fermented EA Decaf

Description

Sebastian Ramirez operates El Placer Coffee Project in Quindío, Colombia, within the renowned Eje Cafetero growing region. The farm sits between 1750 and 2000 masl and is managed with a focus on soil health. Herbicides are avoided, weeds are cut regularly, and healthy soil is treated as a direct contributor to cup quality. Sebastian also runs an on-site microbiological laboratory, which supports the development of experimental fermentation protocols. This Caturra lot goes through a sugarcane decaffeination (EA ethyl acetate) process, which follows an elaborate fermentation sequence. Whole cherries undergo anaerobic fermentation for 120 hours, then the coffee is de-pulped and fermented again for 72 hours with red wine yeast, dehydrated strawberries, and red fruit glucose. Recommendation: Rest time: 1+ week Filter: 1:16 Espresso: 1:2, 25s