Colombia is one of the largest coffee producing countries by volume, but more than that, it also has particular notoriety in the specialty coffee space for being the origin for many fantastic lots. Due to its ideal growing conditions and slew of expert farmers and producers, some of the best coffee in the world comes from Colombia. Certainly, Colombian coffees have been some of the best we’ve tasted at Cape Coffee Beans in the past.

Indeed, we’re rather familiar with the farm this coffee comes from and its owner. We’ve tasted a few lots from El Placer before, several of which were roasted by Origin Coffee Roasting no less. Colombian coffee producers are notorious for being on the cutting edge of coffee processing methods, and owner-producer Sebastian Ramirez is no exception. Utilising a well-equipped microbiology laboratory, Ramirez and the El Placer team formulate and experiment with unique new coffee processing techniques. This coffee, for example, has undergone carbonic maceration, a processing method with which Ramirez is particularly experienced.

Carbonic maceration, inspired by the same-named method of fermentation used in the wine industry, involves sealing only top-quality coffee cherry (of the Pink Bourbon variety in this coffee’s case) inside an airtight drum. Carbon dioxide is then injected or pumped into the drum, displacing any oxygen and creating an anaerobic environment. This alters microbial activity within the drum and causes anaerobic fermentation in the coffee cherry. The drum remains sealed for about a week and a half, and is kept at 18°C. After this, the cherry is dried on raised beds for nearly 3 weeks in two stages. In the case of this particular coffee, the fruit and skin were left on throughout drying too.

Carbonic maceration can have quirky and delicious results in the cup, like boozy fruit flavours and an especially smooth body. We’ve certainly been impressed by the results of El Placo’s carbonic maceration coffees before, and we’re excited to have it on our shelves once again. 

Origin’s notes

• Flavour: Prune, grape, tropical fruit, dark chocolate, black tea 
• Body: Syrupy, lingering
• Acidity: Wine-like
• Roast: Light
• Suggested brewing methods: Versatile

Coffee details from Origin

• Country: Colombia
• Region: The Andean Region
• Department: Quindio and Huila
• Farm: El Placer Farms, a collection of farms and small coffee producers located in Quindio and Huila
• Owner: Sebastian Ramirez
• Altitude: 1200-2100masl
• Variety: Pink Bourbon
• Processing: Natural carbonic maceration

“Sebastian Ramirez, a fourth-generation coffee producer with over 14 years of experience, leads the production of Pink Bourbon CM-NPBBG Natural at El Placer Farms. Originating with Sebastian, the El Placer Farms Project now encompasses farms of small coffee producers in Quindio and Huila: El Placer, Andalucia, La Sofia, La Carito, and La Paz.

“Located in Quimbaya, the El Placer Farms Hacienda Corcega Beneficio Center is outfitted with cutting-edge technology. Sebastian and his team emphasise sustainable farming by avoiding herbicides and cutting weeds every two months. This focus on soil health leads to robust plants and exceptional flavour profiles. Additionally, the farm’s microbiology laboratory is vital in developing innovative and exotic coffees.”

“Sebastian primarily processes coffee naturally or using the honey method, incorporating carbonic maceration. He utilises cultivated yeasts and lactic bacteria during fermentation to achieve distinctive cup profiles. To further enhance flavour potential, Sebastian adds “musto” from cherries during fermentation.”

Carbonic maceration natural processing

“1. Initial Selection: 95% ripe and 5% semi-ripe cherries are handpicked.

2. Water Tank Submersion: Cherries are submerged in water, and floaters are removed.

3. Final Sorting: Cherries without visible defects are selected for fermentation.

4.Cherries are sealed in 200L plastic cans for 200 hours at a consistent temperature of 18°C, with CO2 injection, a process known as carbonic maceration. PH levels and temperature are carefully monitored throughout fermentation.

5. First Drying Stage: The cherries are dried on raised beds at 40°C and 25% humidity for approximately 20 days.

6. Second Drying Stage: The cherries undergo an additional 5 days of drying on raised beds under canopies.”