I have tasted a lot of co-fermented coffee, and honestly, it's not something I normally enjoy. Often times I find the introduced flavor can be overpowering, leaving you with a wine-y taste that I just don't always enjoy. This was not the case when I tried this beautiful coffee from the Ramìrez family at Finca El Placer. Finca El Placer has been growing some of the most experimental and delicious coffees in the world and they really created something special with this "Yellow Fruit" Caturra. Collection and selection of cherries for this process comprises of a mix of (95% ripe and 5% semi-ripe cherries). The coffee undergoes 3 phases of fermentation. The first, the coffee is fermented whole cherry and is processed in 200 liter tanks utilizing anaerobic fermentation for 120 hours at 18 degrees Celsius with wine yeasts. The second phase, is then followed by depulping the coffee cherrys to a honey and a second phase anaerobic fermentation for 72 hours with CO2 injection along with dehydrated passion fruit and fruit glucose. The third phase, is a controlled canopy slow drying period for 5 days and final drying in sealed grainpro bags for an additional 15 days. In the cup I find incredible notes of mango and tropical Starburst. Varietal: CaturraProcessing: CO2 Wine Yeast InoculationCountry: ColombiaRegion: QuindioNotes: Mango, Tropical Starburst
