El Placer Midnight Bloom | Colombia

Lavender, chocolate, rosemary, prunes, earl grey, lemongrass.
Body is medium to high, juicy sparkling acidity and long lasting aftertaste.

Process: 200H carbonic macerated natural
Variety: Pink Bourbon
Producer: Sebastian Ramirez


Sebastian Ramirez is a fourth generation coffee producer who has been growing coffee for over two decades. Before he started leading El Placer farms, he enrolled in a three year long coffee education in Sena, Colombia where he learnt all about farming and processing techniques. El Placer now offers free consultancy to coffee producers from whom Sebastian buys coffee cherries to encourage them to produce the best coffee they can.
This lot was named midnight bloom by the farmer due to its floral, lavender profile.

Carbonic maceration is a fermentation of whole coffee cherries in an airtight tank flushed with carbon dioxide to create oxygen-free environment. Inspired by winemaking, this process enhances complex flavours like tropical fruit, floral notes and bright acidity and sweetness.
The fermentation temperature and duration vary to develop desired taste profiles and the coffee can then be processed as a natural, washed or honey method before drying.