• Sebastian Ramirez, El Placer Lactic CO2 Injection Honey Pink Bourbon - Colombia - Standout Coffee
  • Sebastian Ramirez, El Placer Lactic CO2 Injection Honey Pink Bourbon - Colombia - Standout Coffee
  • Sebastian Ramirez, El Placer Lactic CO2 Injection Honey Pink Bourbon - Colombia - Standout Coffee
  • Sebastian Ramirez, El Placer Lactic CO2 Injection Honey Pink Bourbon - Colombia - Standout Coffee
  • Sebastian Ramirez, El Placer Lactic CO2 Injection Honey Pink Bourbon - Colombia - Standout Coffee
  • Sebastian Ramirez, El Placer Lactic CO2 Injection Honey Pink Bourbon - Colombia - Standout Coffee
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Sebastian Ramirez, El Placer Lactic CO2 Injection Honey Pink Bourbon - Colombia

319 kr
319 kr
Include taxes. Shipping calculated at checkout.
Roast Style and Weight

    Amount of coffee

    The Jar: Contains 250 grams of fresh roasted specialty coffee beans.

    The Box: Contains 100 grams divided into 2 x 50 grams of whole competition style beans beans.

    The Big Bag: Contains 1000 grams of fresh roasted specialty coffee beans.

    The Capsule box: Contains 10 biodegradable Nespresso compatible coffee capsules.

    Wholesale

    Looking to buy larger quantities? Check out our wholesale section.

    How to brew

    The Double Bloom | 15 g coffee/250 g water

    ⏱ 0:00-0:10 | 50 grams
    ⏱ 0:30-0:40 | 50 grams
    ⏱ 1:00-1:10 | 150 grams

    Brew time for this recipe should be between 2:40-3:00!

    Regarding extraction, this recipe results in a TDS value of 1,35 ≈ 20,5 % extraction.

    Download our FREE V60 brew guide, The Double Bloom Recipe here: PDF or ePUB

    Shipping with UPS

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    Shipping with Post Nord

    For international shipping: Once PostNord has shipped your coffee out of Sweden they hand it over to the destination country's national post service.

    If you have special delivery instructions or requests, please leave a note in your cart before checkout.

    Sebastian Ramirez, El Placer Lactic CO2 Injection Honey Pink Bourbon - Colombia - Standout Coffee Sebastian Ramirez, El Placer Lactic CO2 Injection Honey Pink Bourbon - Colombia - Standout Coffee Sebastian Ramirez, El Placer Lactic CO2 Injection Honey Pink Bourbon - Colombia - Standout Coffee Sebastian Ramirez, El Placer Lactic CO2 Injection Honey Pink Bourbon - Colombia - Standout Coffee Sebastian Ramirez, El Placer Lactic CO2 Injection Honey Pink Bourbon - Colombia - Standout Coffee Sebastian Ramirez, El Placer Lactic CO2 Injection Honey Pink Bourbon - Colombia - Standout Coffee

    Product Details

    "We are thrilled to bring back a producer that we and so many of you loved, we are talking about the rock star producer Sebastian Ramirez"

    This coffee is a Honey fermented Pink Bourbon, a true masterpiece of flavor and process. Grown in the coffee region of Calarca, Quindio, this coffee is a testament to the dedication of 4th Generation Coffee Producer Sebastian Ramirez. We want to welcome back the Standout Coffee community to Finca El Placer, a place where coffee grown and processed to perfection.

    Origin: Colombia
    Region: Calarcá, Quindío
    Farm: El Placer
    Elevation: 2000 msl
    Producer: Sebastián Ramirez
    Variety: Pink Bourbon
    Fermentation: 168h Lactic acid & mostto juice 
    CO2 Injection fermented
    Process: Honey processed

    Taste Description: Sebastian Ramirez has outdone himself again with this experimental pink bourbon. In the cup you will find rosemary florals, white grape, hibiscus, pomegranate and a sparkling strawberry-lemonade finish. This is a cup that challenges our taste buds and brings our knowledge of how coffee can taste to a new level.

    Always fresh: This item contains 100 grams divided into 2 x 50 grams of whole beans roasted, packed and shipped on demand for maximum freshness.

    Story: Finca El Placer is owned by Sebastián Ramirez, a 4th generation coffee producer who has been running his 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 zone) in Calarcá, Quindío at an elevation of 1744 masl. Sebastián uses natural, washed and honey processes and all varieties undergo carbonic maceration. He utilizes a microbiology lab to develop innovative and exotic coffees. El Placer has a sustainable approach to farming, avoiding herbicides and removing weeds every 2 months. They prioritize soil health, which results in healthy plants and noticeably translates to the cup level.

    The Process:

    Step 1. Collection and classification of cherries (95% ripe, 5% semi-ripe).

    Step 2. Anaerobic fermentation in 200 liter drums for 168 hours at a constant temperature of 18c with co2 injection, anaerobic with co2 injection, mostto lactic acid inoculum, lemongrass microorganism isolates

    Step 3. Drying phase canopy control coffee drying at 40 ° c and 25% humidity for approximately 20 days,-2 drying phase in a canopy for approximately 5 days (poly-shade)(all slow and controlled drying).

    Step 4. Packaged in grain-pro and stabilization in 15 days.