Description

The Coffee

1. Harvesting and sorting: We begin by harvesting and sorting the cherries, with 95% fully ripe and 5% semi-ripe.

2. Fermentation Phase 1: The cherries undergo anaerobic fermentation in 200-liter tanks for 48 hours at a constant temperature of 64°F, with CO2 injection. Phase 2: The cherries are pulped and undergo 48 hours of dry fermentation. This is followed by 48 hours submerged in water with an oxygen pump.

3. Drying Phase First phase: The coffee is dried on a canopy at 40°C and 25% humidity for approximately 20 days. Second phase: Additional drying in a parabolic dryer for about 5 days, all slow and controlled with shade mesh.

4. Packaging and stabilization The coffee is packaged in Grain-Pro bags and stabilized for 15 days.

The Producer

Sebastián Ramírez, a fourth-generation coffee producer, has been growing coffee for almost two decades. His work also has a community focus. El Placer Farms offers free consulting to coffee producers from whom Sebastián buys cherries to encourage them to produce the best coffee possible. El Placer Farms has been recognized in several international competitions; in 2023, our Wush Wush won the WCIGS championship, and in 2024, our Gesha White Honey won the Irish Barista Championship and also placed sixth in the WBC, to name just a few of El Placer’s achievements.

Awards
– Winner of the 2025 Czech Republic Brewers Championship.
– 2nd place in the Polish Barista Championship.
– Winner of the 2024 Irish Barista Championship.
– 6th placed WBC 2024.
– 2nd place Dutch Roast Master Championship 2024.