The Sheep&Raven roastery brings you this EL PLACER yumminess that will impress you with its intense fruity sweetness and layered flavour profile. Notes of blueberry, cherry and blackberry jam emerge in the cup , complemented by subtle violet floral undertones. The Pink Bourbon variety, which is unique for its pink-red cherries, presents a full, juicy and balanced flavour in this coffee with a strong acidity and silky body. Thanks to precise thermal shock processing, all the complex flavours are perfectly locked into the beans, resulting in an explosion of fruity notes with exceptional depth. This lot is ideal for drip brewing methods, where its rich aroma and layered flavor shine through.
El Placer Farm, led by Sebastian Ramirez, is one of the most progressive coffee projects in Colombia. Sebastian is a fourth generation coffee farmer and his approach to growing and processing is based on experimentation with fermentation and precise post-processing. In addition to Pink Bourbon, he grows Sidra, Gesha, SL-28, Wush Wush and other rare varieties in his Quindío and Huila regions. Together with his team of fermentation specialists, he works with natural yeasts and lactic bacteria to create unique flavor profiles with high aromatic intensity and harmonious acidity. This coffee is a testament to Sebastian's passion for innovation and the search for the perfect taste.
The thermal shock process is one of the most exciting fermentation methods in the world of specialty coffee. First, cherries with 95% ripeness and 5% semi-ripe fruit are hand-picked and then undergo anaerobic fermentation for 120 hours in closed tanks with controlled addition of CO₂. This is followed by another 120-hour fermentation, this time immersed in water with the addition of forest fruits. This is where the heat shock phase comes in - the coffee is subjected to a sudden temperature change to 40°C, which helps lock the fruit flavours into the beans and bring out their complexity. Subsequent drying under a canopy for 20 days and a further 5-day shade drying ensures that the final profile is perfectly balanced and intense. After stabilisation in Grain-Pro bags, the coffee is ready for export - full of rich flavours and unique aromas.