EL PLACER

COLOMBIA

PROCESSING: Carbonic Maceration Honey

VARIETAL: Wush Wush

NOTES: Lemongrass, Elderflower and Vanilla

ALTITUDE: 1744 masl

Farm Info:

This very special lot of Wush Wush is produced on Finca El Placer, by Sebastian Ramirez, a 4rt generation coffee producer who has been running his family estate for over a decade.

El Placer means ” The Pleasure”, and the farm is located in the heart of El Eje Cafetero (the coffee zone) in Calarca, Quindio at 1.744MASL. At El Placer, avoiding herbicides and cutting weeds every two months is part of a sustainable approach to farming. They prioritise soil health, which results in healthy plants and contributes to great flavour profiles too. Sebastian has access to a well-equipped microbiology laboratory, crucial for the El Placer team in developing innovative and exotic coffees.

Process:

The first step of processing is the three-step hand selection:

• 95% of ripe and 5% of semi-ripe cherries are selected, all by hand.
• The selection continues with submerging the cherries in water tanks and removing the floaters from the surface.
• Lastly, the cherries without any visible defects are sorted to guarantee only the best quality ones to undertake the fermentation processes.

The Wush Wush undergoes its first stage of fermentation; aerobic fermentation in cherry fruit baskets for 24 hours.  The next step is to seal the coffee cherries inside 200L plastic cans, filled with water for 200 hours, at a constant temperature of 18 ° C with the injection of CO2, a process called carbonic maceration.
Throughout the fermentation, the PH levels and temperature are carefully monitored. Lastly, the coffee is dried on Eldas (patios) for up to 30 days or until it reaches the desired moisture level between 10 -12%.
Dried cherries are milled and manually sorted in jute bags to stabilize for a week before being sent to the dry mill.

INFORMATION AND COFFEE SUPPLIED BY OUR FRIENDS AT SABORES.