A “Session IPA” processed pink bourbon from renowned producer Sebastián Ramírez of El Placer Farms.
El Placer
£25.00
£120.00
Delivery Details
Orders received by 9am Monday / Thursday will be dispatched by Wednesday / Friday with Royal Mail Tracked 24 (or with DPD if over 2kg). Tracking information will be sent to the email and mobile provided at checkout on dispatch.
Our Packaging
Our 250g and 1kg bags are made from 83% post-consumer recycled material and are fully recyclable, including the valve and zipper.
Please put the entire bag in soft plastic recycling (LDPE - Plastic #4) along with plastic bags, bread wrappers and any other plastic film.
If you don't have your own kerbside LDPE recycling collection, you can find your nearest LDPE recycling point here.
Crisp, juicy and complex, with notes of pink grapefruit, lemongrass and elderflower cordial.
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OriginSebastián Ramírez, El Placer, Calarcá, Quindío
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CountryColombia
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Altitude1,700-2,100 MASL
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ProcessSession IPA
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VarietyPink Bourbon
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NotesPink Grapefruit, Lemongrass, Elderflower Cordial
Growing up on the family farm watching his parents work endlessly for modest returns, it was never Sebastián Ramírez’s ambition to take the reins, but when the farm was in danger of being lost, he relucantly enrolled in a coffee course, and the rest is history. Sebastián discovered a deep love for coffee that has driven him not only to save the family farm, but to establish it as one of the most respected and influential farms in the world, with a focus on innovation and sustainability.
This pink bourbon lot has been processed by way of his “Session IPA” method. The ripe cherries undergo carbonic maceration for 100 hours in sealed containers. The coffee is then carefully pulped to preserve a high proportion of mucilage, before undergoing an additional 100 hours of carbonic maceration with a hop infused mossto inoculated with brewers’ yeast. Finally, it undergoes a slow and controlled drying process on open patios with regular turning, until optimal moisture content is reached.
The result is a vibrant, aromatic and perfectly balanced cup that is testament to its careful processing.
This pink bourbon lot has been processed by way of his “Session IPA” method. The ripe cherries undergo carbonic maceration for 100 hours in sealed containers. The coffee is then carefully pulped to preserve a high proportion of mucilage, before undergoing an additional 100 hours of carbonic maceration with a hop infused mossto inoculated with brewers’ yeast. Finally, it undergoes a slow and controlled drying process on open patios with regular turning, until optimal moisture content is reached.
The result is a vibrant, aromatic and perfectly balanced cup that is testament to its careful processing.
