Description

The Coffee

We begin by carefully harvesting and sorting the cherries, ensuring that 95% are fully ripe and 5% are semi-ripe. The cherries undergo anaerobic fermentation in 200-liter tanks for 120 hours at a constant temperature of 64°F, with controlled CO₂ injection to create an oxygen-free environment, enhancing the flavors. After pulping, the coffee undergoes a second fermentation phase for another 120 hours. During this phase, the beans are immersed in water and subjected to a thermal shock at 40°C, enriched with wild berries. The coffee is dried under a canopy at 40°C with 25% humidity for approximately 20 days. Additional drying in a parabolic dryer for approximately 5 days. After drying, the coffee is packaged in Grain-Pro bags and left to stabilize for 15 days. Finally, the coffee is hulled to remove the parchment layer and manually selected to ensure quality. The selected beans are vacuum-packed to preserve their freshness until they reach their destination.

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 championships; 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.