FINCA EL PLACER co2 wine yeast inoculation “Yellow FRUIT”

Lot: “Yellow Fruit”

Producer: Sebastian Ramirez

Farm: El Placer

Bag Size: 70 Kg

Region: Quindio, Colombia

Altitude: 1750 MSAL

Variety: Caturra

Process: Double Anaerobic Co2 Wine Yeast Multi Process Experimental

Fermentation: 120 Hour Wine Yeast Anaerobic Natural + 72 Anaerobic Honey (Co2 Injected & Inoculated with Dehydrated Passion Fruit)

Finca El Placer

The Ramìrez family has been growing coffee for over 100 years, or since Sebastian's grandfather, Ernesto Ramìrez Valencia started planting the first coffea arabica shrubs of Typica and Bourbon on their family land. The land is managed by the father son duo Sebastian and his father Ernesto. In this region of the Colombia coffee grows all year round and is harvested weekly with production peaks from April to June and from September to December.

The production at Finca El Placer specializes in the cultivation and production of micro lots of Variedad Colombia, Castillo, Caturra, Geisha and Yellow & Pink Bourbon.

When Sebastian started working on the farm, the family was only producing fully washed coffees. Always very anxious and curious to learn more, and by sheer luck, El Placer is located only 15 minutes away from the (National School for Coffee Quality) SENA, which is a government institution that is completely free of cost to coffee producers. From there, Sebastian was able utilize the resources and education provided by the school to further his knowledge and technical understanding in the production of experimental processed coffees. Sebastian credits the school for its contribution to fueling his curiosity and providing him access to now further his experimentation with coffee.

Finca El Placer, is located in the department of Quindio, Colombia. This region plays a big role in the overall Colombian coffee supply and is part of what is regraded as the “coffee triangle” or better known in Spanish as “Triángulo del Café”. At El Placer, efforts are intentionally focused towards sustainable farming, for example by avoiding the use of any herbicides and routine weed removal every two months to prevent disruption to production. Soil health is a priority, and taking sustainable farm management measures results in healthy plants and contributes to exceptional flavor profiles. Another factor that takes things to another level that’s not commonly found in the coffee industry, Sebastian utilizes his deep knowledge of coffee processing and access to a well-equipped microbiological laboratory to gather a deeper knowledge of what is scientifically occurring during processing and fermentation on a molecular level with his coffees. This is a critical step for Sebastian and the El Placer team to develop innovative coffees and exotic profiles that are some of the most revered and methodically executed experimentally processed coffees in the entire industry.

Finca El Placer directly employs 8 people full time and oversees and manages the processing/quality control for 5 different farms in the area with the help of family and friends. El Placer has created a local farmer program to assist growers in the area to improve and incentivize top notch quality that pays 20% price premiums over the internal local market price for coffee, since they demand a specific high quality standard in collection.

Planning for the future

Sebastian is also currently engaged in a separate project as a mentor that is aimed towards provide knowledge and education to a new generation of coffee growers. This is primarily focused on the kids of coffee growers, children of the people who work with Finca El Placer, to be able to help them produce better coffee, and to help them create a sustainable life working in coffee by expanding access to customers globally.

PROCESSING

Varietal selection: (Caturra)

Harvest cherry selection: between 22 - 24º brix.

Anaerobic Fermentation With Wine Yeast (Whole Cherry): 120 hours

Anaerobic Fermentation with Co2 Injection following honey: 72 Hours

Collection and selection of cherries for this process comprises of a mix of (95% ripe and 5% semi-ripe cherries). The coffee undergoes 3 phases of fermentation. The first, the coffee is fermented whole cherry and is processed in 200 liter tanks utilizing anaerobic fermentation for 120 hours at 18 degrees Celsius with wine yeasts. The second phase, is then followed by depulping the coffee cherrys to a honey and a second phase anaerobic fermentation for 72 hours with CO2 injection along with dehydrated passion fruit and fruit glucose. The third phase, is a controlled canopy slow drying period for 5 days and final drying in sealed grainpro bags for an additional 15 days.