Colombia El Placer Chili Bourbon Honey
RM65.00 – RM330.00
| Variety | Chili Bourbon |
| Country | Colombia |
| Processing | Honey |
| Region |
Calarcá, Quindío |
| Altitude |
1744 m |
| Roast Level | Light Roast |
| Tasting Notes | Ginger Candy, Black tea, Grapefruit,Spice,Pepper |
| Quantity | 200g/1000g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Ginger Candy, Black tea, Grapefruit,Spice,Pepper
| Variety | Chili Bourbon |
| Country | Colombia |
| Processing | Honey |
| Region |
Calarcá, Quindío |
| Altitude |
1744 m |
| Roast Level | Light Roast |
| Tasting Notes | Ginger Candy, Black tea, Grapefruit,Spice,Pepper |
| Quantity | 200g/1000g |
About This Coffee :
Farm Overview
Finca El Placer is located in the heart of the Colombian coffee region of Quindío, within the central Andes. This family-owned farm is managed by Sebastián Ramírez, a fourth-generation coffee farmer dedicated to advancing Colombian coffee production. At an altitude of 1,744 meters above sea level, El Placer is situated in one of the most prestigious coffee-growing areas in Colombia, benefiting from rich volcanic soils and a mild tropical climate.
Sebastián and his family have made a name for themselves through innovation in coffee processing. They employ unique methods to extract the maximum potential from their cherries, and the farm is known for its commitment to sustainability. Sebastián follows organic practices, such as composting and integrated pest management, ensuring that the coffee trees thrive in a healthy ecosystem. The farm also focuses on supporting its local community by providing training to smallholder farmers on better coffee farming techniques.
Region Characteristics
Quindío is part of Colombia’s Coffee Triangle, an area known for producing some of the finest Arabica coffee in the world. The region’s rich volcanic soils, combined with its perfect coffee-growing climate, make it an ideal environment for specialty coffee production. Quindío’s moderate temperatures and abundant rainfall throughout the year contribute to slow, even maturation of the coffee cherries, allowing the beans to develop rich flavors and complex profiles.
The region’s high altitudes and proximity to the Andes Mountains provide optimal conditions for growing high-quality coffee. The elevation, coupled with the biodiversity of the surrounding forests, also plays a significant role in creating distinctive flavor profiles for coffees produced here.
Processing Method: Honey
El Placer’s Chili Bourbon Honey process is a unique method that combines aspects of both washed and natural processing. The cherries are hand-picked at peak ripeness, then de-pulped. The mucilage, or fruit layer, is left on the beans, and the coffee is then dried with the mucilage intact. This method allows the beans to absorb the natural sugars from the fruit, enhancing the sweetness and body of the coffee.
The drying process takes place on raised beds, where the beans are turned periodically to ensure even drying. The honey processing method results in a coffee with rich flavors, a smooth body, and well-defined acidity. This technique also highlights tropical fruit notes, which are characteristic of the region’s terroir.
Flavor Profile and Characteristics
The Chili Bourbon Honey coffee from Finca El Placer is known for its vibrant fruit flavors, including tropical fruits like mango and papaya, as well as sweet caramel and honey notes. The honey processing method imparts a velvety sweetness and a full body, while the natural acidity balances the coffee’s richness. This coffee offers a bright, juicy cup with complex flavors, ideal for filter brewing or espresso.
| Pack Quantity |
200g ,1kg |
|---|
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Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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