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Colombia (Purple Daze) 250g

Colombia (Purple Daze) 250g

Regular price £10.00 GBP
Regular price Sale price £10.00 GBP
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Origin  Colombia
Region Calarca - Quindio 
Sebastian Ramirez 
El Placer 
Process Natural - Taco Roll
1650-2000 m.a.s.l 
Cupping Notes
Cocoa Nibs, Blackberry Jam, Funky Grape


Producer Info

Sebastian Ramirez, a native of Quindio, a department known for its great coffee culture, is part of the fourth generation of family coffee growers.

Six years ago, for those turns that life takes, Sebastian took the reins of the house. He got to the seventh semester of law when he had to dedicate himself to his father's farm.

The El Placer farm is located in the Buenos Aires de Calarcá village.

"We had forty blocks on the farm, a lot of coffee and more than seventy workers. It was not enough for us, it was not enough, in Colombia it is very difficult to live from coffee"...

I heard something about special coffee in Armenia and one day I arrived at Alma Café, there I met an instructor from SENA who talked about cupping and that aroused my curiosity on the subject and that's how I got to know this world.

“I learned, I was educated and through love and perseverance we are turning the screw. But it was tight!

It can be said that Sebastian has dedicated his life to coffee and he is proud to admit it….  

Currently, Sebastián has established himself as one of the most famous specialty coffee producers in Colombia, however his motivation is to continue producing excellent coffee where he continues to leave the name of the El Placer farm high.

Process Info

Step 1: The cherries are picked and selected to reach the ratio of 95% ripe and 5% semi-ripe.

Step 2: The cherries are rolled in plastic bags like a taco roll and undergo an anaerobic process for 200 hours at an average temperature of 40°c.

Step 3: 1st Drying phase in marquesinas (Canopies) at a controlled temperature of 40°c and 25% relative humidity for approximately 15 days.

Step 4: The cherries are then put in grain-pro bags to stabilise for another 15 days.


Brew Recipe 

Espresso: 1:2 coffee to water, water temperature 91°C, extracted in 28 – 32 seconds

Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30-3:00 mins

Cafetiere: 60-65g coffee per litre of water, water temperature 91°C, brewed for 3-4 mins

Aeropress: 16g coffee, water 250g, water temperature 91°C, brewed for 1:30-2 mins, press time around 45 sec


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