Colombia • El Placer CM Honey
Carbonic Maceration Honey • Finca El Placer • Calarca, Quindio
notes / orange blossom, clove, vanilla, rosemary
profile / exotic, sweet, balanced
region / Calarca, Quindio
altitude / 1750 masl
varietals / Pink Bourbon
producer / Sebastian Ramirez
farm / Finca El Placer
harvest date / January 2021
processing / double carbonic maceration honey
fermentation / whole cherry carbonic maceration, pulped carbonic maceration
drying method / 30 days on patios
importer / We the Origin
About El Placer
Finca El Placer is owned by Sebastián Ramirez, a 4th generation coffee producer who has been running his family estate for over a decade.
El Placer means "The Pleasure" in English, and the farm is located in the heart of El Eje Cafetero (the coffee zone) in Calarcá, Quindío at an elevation of 1744 masl.
Sebastián uses natural, washed and honey processes and all varieties undergo carbonic maceration. He utilizes a microbiology lab to develop innovative and exotic coffees.
El Placer has a sustainable approach to farming, avoiding herbicides and removing weeds every 2 months. They prioritize soil health, which results in healthy plants and noticeably translates to the cup level.
Sebastián also supports Bienestar Animal, a foundation that cared for abandoned animals and has adopted several rescued animals, giving them a new home at his farm.
Take a look at their Instagram account to get a better feel for their operation and approach to processing.
3-Stage Hand Selection
First, ripe cherries are picked by hand from trees. Secondly, cherries are submerged in water tanks and floaters are removed from the surface. Finally, cherries are hand-sorted to ensure only the best ones undertake the double fermentation process.
Phase 1 - First Carbonic Maceration
The coffee cherries are immediately sealed inside 200 litre plastic cans filled with CO2 for several hours. Then the cherries are partially pulped with some mucilage remaining.
Phase 2 - Second Carbonic Maceration
Next, the cherries are placed back into CO2-filled plastic cans for the second fermentation.
Throughout each fermentation, PH levels and temperature are carefully monitored. Finally the coffee is dried on elbas (patios) for up to 30 days or until it reaches the desired moisture level between 10-12%