El Placer / Sebastian Ramirez

Pink Bourbon from Finca El Placer is a specialty coffee grown at 1,700–1,800 m.a.s.l. in Colombia, processed with thermal shock, natural carbonic maceration (CM) plus honey, 240 hours of fermentation, and co-fermented with wild berries for an intensely fruity profile.Thermal shock heats the coffee mass to around 40°C then rapidly cools it with cold water, sealing in aromas. Natural CM involves anaerobic maceration of whole cherries in CO₂-rich environment, followed by honey processing where mucilage remains on beans during extended 240-hour fermentation. Co-fermentation with wild berries infuses berry compounds, enhancing fruit notes.