Colombia El Placer Chili Bourbon Honey

Ginger Candy, Black tea, Grapefruit,Spice,Pepper

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.