Colombia El Placer Session Ipa

OriginColombia

ProcessAnaerobic, Co-Fermentation, Honey

Summary

Colombian coffee from El Placer farm in Quindío, produced by Sebastián Ramírez. The coffee is Caturra variety, grown at 1700-1800 m.a.s.l. Processed using a honey anaerobic hops co-fermented method: ripe cherries undergo 200 hours of anaerobic fermentation with selected lactic acid bacteria, yeasts and hops used in Session IPA brewing, then slowly dried for about 25 days. The cup offers grapefruit, cherry and delicate hop notes with citrus vibrancy and a refreshing, balanced profile.

AI-assisted description, based on roaster & cupping data.

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Brew guide

V60

Coffee in: 18 g
Water: 300 g
Temperature: 93°C

Grind: slightly coarser than brown sugar crystals (comandante 24 cl

1.Grind 18g of coffee.
2.Insert paper filter into the brewer and add 100ml of water to soak it and make it suit the brewer better.
3.Add coffee and gently distribute it evenly.
0:00Start timer and pour 60g of water (total 60g).
0:30Pour 60g of water (total 120g).
1:00Pour 60g of water (total 180g).
1:30Pour 60g of water (total 240g).
2:00Pour 60g of water (total 300g).
9.When the water goes through coffee bed, remove brewer and enjoy the coffee.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Filter
Decaffeinated: No
Producer: Sebastian Ramirez
Altitude: 1700 - 1800 m.a.s.l
Variety: Caturra
Notes: Grapefruit, Cherry

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The roaster

Sheep and Raven

Sheep & Raven is the Polish specialty coffee project of Agnieszka Rojewska—World Barista Champion 2018 and one of the most decorated baristas on the planet. Ba…

AI-assisted description, based on roaster & cupping data.

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