We receive fresh deliveries of these coffee beans twice per week. Please allow up to 3-4 working days after you order for dispatch in case we need to wait for the next delivery.
Colombia may not be the biggest coffee producer in the world (it's actually #3), but many specialty coffee lovers consider it to be the most important. That's not just because of Colombia's sophisticated agricultural practices and exceptional specialty coffee, but also because of the amount of coffee innovation we see from the South American country.
One of the frontiers of this innovation is processing. Despite its well-established position as one of the world's leaders in coffee exports, Colombian coffee producers have not hesitated to experiment at the cutting edge when it comes to processing. Some of the most exciting lots we've tried in recent years have been Colombian coffees processed in new and unproven ways. This combination of large scale and appetite for experimentation is one of the things that sets Colombian coffee apart.
This lot is just such an innovative coffee. You can read more about how it was processed below, and we hope you'll take the opportunity to taste the quirky and delicious results of this particular process. It's a real privilege to have the chance to try this type of lot in South Africa, and we're grateful to Cedar for sharing it with us.
Phaedon's tasting notes
My friends at Cedar send me my samples in blank bags, something that I appreciate as it makes me reflect on what I'm tasting without any bias. From my very first cup of this lot, I was intrigued and challenged. There was a lot going on!
There's definitely a wonderful sugary sweetness to this coffee which should give it broad appeal. Brown sugar appeared in quite a few of my brewing notes, specifically. There's also a clearly discernible stone fruit flavour, though I thought it reminded me more of cherry than peach. It's also quite jammy, sometimes with a hint of berry.
More intriguingly, there's a spicy/savoury note that perplexed me for a while until I identified it as cardamom. The combination of these sweet jammy flavours and warm spice also reminded me of a chutney.
Lastly, in some cups, I found quite a boozy quality that combined with the stone fruit flavours to create a flavour profile a bit like a liqueur, or even perhaps a sherry. It's quite something.
For best results, just brew this coffee. I loved it in every method I tried it in.
- Cup Profile: Dried peach and caramelized sugar, with notes of spice and cocoa nibs.
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.
This honey process coffee is fermented twice anaerobically. The first step is to seal the coffee cherries inside 200L plastic cans, filled with water and depleted of oxygen by injecting CO2; this is carbonic maceration. This initial stage can take up to one hundred hours.
The process then includes a longer anaerobic fermentation time in the water tanks during the carbonic maceration: up to 200 hours on the initial carbonic maceration phase before de-pulping, and 280 hours after de-pulping.
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.
El Placer (The Pleasure) is running quite an interesting project headed by Sebastian Ramirez, located in Calarca, Quindio. Sebastian, a 4th generation farmer, has been running this estate for over a decade and has been constantly pushing innovation. The farm is well-equipped with its own microbiology laboratory where the team develops innovative and exotic varieties.
Sebastian's aim has always been to maximize the flavour potential of all varieties grown and has focused extensively on processing methods, carbonic maceration in particular. When it came to sourcing our first carbonic macerated coffee we could rest assured that Sebastian would deliver a coffee of exceptional quality.
- Farm/Producer: Finca El Placer
- Region: Calarca, Quindio
- Country: Colombia
- Process: Carbonic Maceration Honey
- Altitude: 1744 masl
- Variety: Pink Bourbon
You can find more coffees from Cedar here.