OUR ROASTERY IS CLOSED FOR SPRING VACATION • Last Roasting Date March 31st • Next Roasting Date April 11th
El Placer, Pink Bourbon
Terroir Best Lot
QUALITY SCORE: 90.25
Rosemary / Strawberry / Clove / Hibiscus / Lime / Pomegranate
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
- Quality Score
- Sebastian Ramirez
- 1750 masl
- Anaerobic Special
- Arabica cultivar
- Pink Bourbon
- Picked in
- November 2021
- Arrived in
- September 2022
- Shipped in
- Cartoon + Vacuum pack
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
THE STORY BEHIND
This very special lot of Pink Bourbon is produced on Finca El Placer by Sebastian Ramirez, a fourth-generation coffee producer, who has been running his family estate for over a decade.
The farm is located in the heart of El Eje Cafetero (the so-called "Coffee Zone") in Calarca, Quindio, at the altitude of 1,750 masl. At El Placer, sustainable farming is practiced, for example by avoiding herbicides and cutting weeds every two months. Soil health is a priority, and taking good care of it results in healthy plants and contributes to great flavour profiles. Sebastian has access to a well-equipped microbiological laboratory, crucial for the El Placer team in developing innovative and exotic coffees.
Cultivated from hybrid of Red and Yellow Bourbon, Pink Bourbon is said to have been first found in Pitalito, Huila. Pink and Orange Bourbons are very difficult to produce with consistency. The recessive genes leading to the expression of these colours are easily thwarted by the presence of yellow and red genes in a given pollen grain. A carefully isolated and contained lot can do quite well and preserve the unique colour and character of this variety, though such lots are quite hard to find. Pink Bourbon has a substantial amount of glucose which has been thought to help give the coffee its more delicate, soft and complex profile.
THE FERMENTATION PROCESS
As producers give increasing consideration to the effect of fermentation on the quality and profile of their coffee, they are adopting different and interesting techniques to their repertoires in order to diversify their offering. One method that is becoming more popular is fermenting coffee in a controlled anaerobic environment, meaning that the coffee is held in a vessel without any presence of oxygen. This lot underwent such anaerobic fermentation during 100 hours with a constant temperature of 18°C, and throughout the fermentation process CO2 was injected to the tanks.
In his quest to maximise the flavour potential of every variety, Sebastian adds to the coffee mosto, obtained from a culture of bacteria from lemongrass trees, grown on the farm, during fermentation.
After fermentation, the cherries undergo a first drying phase in a drying facility at around 40 degrees and 25% humidity for approximately 20 days. The second drying phase, which lasts five days, is done in a parabolic drying poly tunnel for 5 days.
After the coffee has reached the desired humidity and has stabilised, the parchment coffee is threshed and selected by hand to then be packed and shipped.