Shida Palace Coffee

Pink Bourbon Honey IPA fermentation by Finca El Placer

This extraordinary coffee showcases the innovative IPA Process crafted by Sebastian Ramirez at El Placer Farms. Using carbonic maceration, the cherries ferment for 100 hours in sealed tanks with CO2 injections, followed by another 100-hour anaerobic fermentation. This new experimental process develops a complex taste like Pineapple, Watermelon and Malt.

Details:

Country: Colombia

Farm: El Placer

Region: Calarca

Notes: Pineapple, Watermelon and Malt.

Varietal: Pink Bourbon

Process: Honey IPA Fermentation

Roast: Light

Size: 100g

The Story:

A coffee that blends the florality and sweetness of the Pink Bourbon coffee varietal with a wild fermentation processing. Sebastian Ramirez is quickly becoming well-known for his coffee experimentation. Starting his career over a decade ago as a traditional grower, Sebastian eventually delved deep into fermentation practices. Nowadays he is a master in carbonic maceration, coffee profiles, and varietals. 

This particular coffee stood out to us because of its intense floral notes and sweetness. To obtain this delicious cup, the coffee cherries were fermented in closed tanks with a culture of microorganisms that have been fed with fructose and lemongrass. This additional step intensifies its flavors which stop you in your tracks. 

This coffee is the result of innovation and Sebastian’s intention to intensify the sweetness of the Pink Bourbon variety. Pink Bourbon is a rather rare coffee varietal cultivated in Colombia. It gets its name from the color of the coffee cherries when they are fully ripe, bright pink as opposed to the typical deep ruby red of traditional Bourbon coffee cherries. We first came across Sebastian through his IPA process coffee that uses specific yeast strains in the fermentation and we have been a fan of his coffees ever since. We are honored to represent him and can confidently say that his coffees are anything but ordinary.

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