Colombia El Placer Ramirez Watermelon Co-fermented

Delicious co-fermented coffee with flavor notes of Watermelon, Candy, and Red Fruits.

The farm Finca El Placer belongs to Sebastián Ramírez, a fourth-generation coffee farmer. For over a decade, he has managed the family farm, using dry, washed, and semi-washed processing methods, with all varieties undergoing anaerobic maceration (carbonic maceration).

The farm aims to minimize water consumption, which is why it is gradually moving away from traditional washed methods. In search of the maximum flavor potential of each variety, Sebastián goes a step further — he tries to preserve as many natural components of the coffee fruit as possible during fermentation.

Pink Fruits

Harvesting and selection: the protocol requires that the harvested fruits consist of at least 95% ripe cherries and 5% semi-ripe, with a sugar content of 18–20 Brix degrees.

Anaerobic fermentation: coffee ferments in 200-liter barrels for 120 hours at a constant temperature of 18°C. Wine yeast is added, after which the cherry skins are removed.

Second anaerobic fermentation: lasts 72 hours and proceeds with the addition of CO₂ and dried fruit. Melon and fruit glucose are also added to the batch. The pH level is monitored at each stage.

Drying: the beans are transferred to a drying facility, where they are dried at 40°C for about 5 days – the process is slow and fully controlled.

Stabilization: the dried coffee is packed in GrainPro bags and left to rest for 15 days, which allows for moisture equalization and flavor profile stabilization.