Coffee designer Sebastian Ramirez is a true coffee pioneer, developing processing techniques at his El Placer farm (based in Calarca, Quindio) and new, exhilarating coffees via his “The Project: El Placer Farms” banner. With this coffee, Caturra arabica has undertaken a 120 hour carbonic honey process (at 18°C), and the addition of dehydrated, red fruits and fruit glucose with an additional 72 hours of fermentation.
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