COFFEE HEROES SERIES - COLOMBIA - EL PLACER - IPA SESSION PROCESS
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THE "COFFEE HERO" SERIES AIMS TO HIGHLIGHT THE STRONG COMMITMENT OF THE MOST VIRTUOUS AND VISIONARY COFFEE GROWERS IN PRODUCING THE BEST QUALITY OF SPECIALTY COFFEE THAT CAN BE FOUND IN THE WORLD. THEY ARE REAL GEMS, RARE AND PRECIOUS.
NOTE: WE ONLY HAVE THE QUANTITY FOR 30 PACKAGES IN TOTAL OF THIS COFFEE.
DESCRIPTION SENSORY
DESCRIPTION TECHNIQUE
| Package weight | 200g |
| Origin | Colombia |
| Area | Sooo |
| Cooperative/Farm | PLEASURE |
| Microlot | Sebastian Ramirez |
| Altitude | 1750m |
| Variety | Pink Bourbon |
| Process | IPA CO2 inoculate Hops 100h Honey |
| Moisture | 10,7% |
| Density | 720g/l |
DESCRIPTION COMPLETE
Finca El Placer belongs to Sebastián Ramírez, a fourth-generation coffee producer who has managed the family estate for over a decade. El Placer means "The Pleasure" in English and the farm is located in the heart of El Eje Cafetero (the coffee area) in Calarcá, Quindío, at 1,744 MASL.
Sebastián uses natural, washed, honey processes and all varieties are subjected to carbonic maceration. Most coffee is processed naturally or with a honey process to minimize water consumption. In his quest to maximize the aromatic potential of each variety, Sebastián is taking it a step further by adding cherry must to the coffee during fermentation.
At El Placer, avoiding herbicides and cutting weeds with guadaña (herbicide) every two months is part of a sustainable approach to farming. The priority is soil health, which results in healthy plants and helps create great flavor profiles. Sebastian has access to a well-equipped microbiology laboratory, which is crucial for the El Placer team in developing innovative and exotic coffees.
El Placer believes that education is the key to success. They provide their neighbors with free advice on coffee production and purchase the crops from them at a fair price. They plan to build a central milling station, where growers will be able to directly access milling services and reduce production costs. Furthermore, Sebastian supports Bienestar Animal, a foundation that takes care of abandoned animals. He has adopted several rescued animals, giving them a new home on his farm.
Processing:
Phase 1: collection and sorting
The drupes are collected and selected, of which 95% are ripe and 5% are semi-ripe.
Phase 2: anaerobic fermentation
The drupes undergo prolonged anaerobic fermentation in 200 liter tanks for 100 hours at a temperature of 18°C with CO2 injection. Subsequently, the pulping and another 100-hour anaerobic fermentation with lactic bacteria and hops is carried out.
Step 3: Drying
In the first phase the coffee is dried under a roof for 20 days at a temperature of 40°C with an air humidity of 25%. In the second phase, further drying is carried out under the canopy for 5 days, slowly and in a controlled manner.
Phase 4: packaging and stabilization
The coffee is packaged in Gain-Pro bags and stabilized for 15 days.
Phase 5: Peeling and selection of beans
Finally the coffee is peeled and the beans selected by hand before vacuum packaging.
How to choose:
NITROGEN AND VACUUM
Our packages are all packaged in a protected atmosphere (first under vacuum and then we insert nitrogen), using this particular technology which eliminates oxygen in the package, the coffee remains fresh for up to 3 months after roasting.
ROASTING
We roast in two different ways, dividing into two main groups, based on the type of extraction:
- Light: suitable for Filtro/Aeropress type extractions, or for those looking for a coffee with a note of strong acidity and many aromas.
- Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a hint of bitterness.
GRINDING
There are dozens of different grindings, it can be said that each machine or equipment requires a specific grinding.
With us you can choose to buy ground coffee for Moka or Filter.
We have tried to summarize them as follows:
- Jug/Cezve:
- Espresso:
- Moka:
- V60 Filter:
- Chemex:
- French Press/Infusore:
HOW LONG DOES IT LAST?
Coffee has a limited shelf life when we talk about quality. Even if up to 24 months can be written on the label, generally high quality coffee has lost most of its flavor and aroma in a few months. We recommend drinking it between 10 days and 60 days after the roasting date (provided the bag has never been opened). When the bag is opened, the quality of the coffee always deteriorates rapidly and aromas and flavor are lost within a few days. Unfortunately, the roasting date is not always written, especially by larger companies. On our packages you will find it clearly written on the back.
P.S. our bags are all vacuum packaged with added nitrogen, which extends the potential shelf life of the product.
How to do:
ESPRESSO
Espresso requires some precision rules:
- Quality coffee
- Recommended roasting within 30-40 days
- Fine grinding
- Water temperature around 90-92°
- A single dose of 8-9g (double dose of 15-17g)
- Extraction time approximately 25 seconds
The use of quality espresso machines (range from €600 and up) can ensure a better result.
Preferably are machines that also have a coffee grinder to grind "fresh" coffee
MOKA
The Moka requires a little attention:
- Use filtered or bottled water (NO TAP)
- Recommended roasting within 30-40 days
- Medium-fine grinding
- Fill the boiler with water without exceeding the valve
- Place the ground coffee into the filter without pressing or making any bumps, simply level it at the edge
- Place over medium heat
- Wait for the liquid to rise through the chimney, without letting it gurgle (TURN OFF AS SOON AS THE FLOW OF COFFEE BEGINS TO GO FAST AND COLOURLESS)
- Mix before serving
The Moka should only be washed with water and any neutral detergents (taking care to rinse carefully with water), never in the dishwasher or with abrasive sponges.
FILTER V60/CHEMEX
Filter or Chemex coffee requires precision in times and weights, some advice:
- Quality coffee
- Recommended roasting within 20 days
- Medium grind (medium-coarse for Chemex)
- Filtered or bottled water
- Water temperature of approximately 90-94° depending on the coffee used (generally those washed at higher temperatures)
- Approximately 15g of ground coffee for every 250g of water (Chemex at least 30g per 500g of water)
- Pre-infuse for 30-40 seconds by pouring hot water for double the weight of coffee used
- Pour the water in two or three steps as desired with a rotating direction, being careful not to create too much turbulence
- Contact/percolation time approximately 3 minutes (4-5 for Chemex)
A light roast is generally recommended for filter systems
AEROPRESS
The Aeropress requires some precision rules:
- Quality coffee
- Recommended roasting within 20-30 days
- Medium grind (or as preferred)
- Use filtered water or bottle
- Water temperature around 85-90°
- A dose of approximately 17g per 200-220g of water
- Pour water for pre-infusion of 30-40 seconds
- Mix with the appropriate spoon
- Then pour in the remaining water and close the cap
- Turn the aeropress upside down and press firmly but steadily until extraction is complete
- Total contact/infusion time 2-3 minutes
OTHER SYSTEMS
There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us
