Kima Coffee
El Placer. Thermal Shock.
OriginColombia
Roast levelMedium
ProcessCo-Fermentation, Honey
Summary
This coffee comes from El Placer Farms, a project led by fourth-generation producer Sebastián Ramírez in Quindío, Colombia. The Pink Bourbon variety is processed using a honey co-fermented thermal shock method: anaerobic fermentation with CO2 injection, followed by a thermal shock at 40°C with berries. The sensory profile features red berry cheesecake, strawberry jam, and chocolate.
AI-assisted description, based on roaster & cupping data.
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- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Cupping score
- 0
- Producer
- Sebastián Ramírez
- Altitude
- 1400 m.a.s.l
- Variety
- Pink Bourbon
- Notes
- Cheesecake, Strawberry
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The roaster
Kima Coffee is a specialty coffee roaster in Málaga, Spain, with a serious obsession for coaxing out the best in every bean. Behind it is a small crew of coffe…
AI-assisted description, based on roaster & cupping data.
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