El Placer Session Ipa

OriginColombia

ProcessAnaerobic, Co-Fermentation, Honey

Summary

A single-origin coffee from Colombia, produced by Sebastian Ramirez at El Placer farm in Quindío region. Grown at 1700-1800m altitude, this Caturra variety undergoes a Honey Anaerobic Hops Co-Fermented process, using lactic acid bacteria, yeast, and hops used in Session IPA brewing over 200 hours of anaerobic fermentation. The flavour profile features grapefruit, cherry, and hops. Recommended for pour-over brewing.

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

Go to webshop

Brew guide

V60

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

Grind: Slightly coarser than sugar crystals (24 clicks on Comandant

0:00Pour 60g of water
0:30Pour 60g of water
1:00Pour 60g of water
1:30Pour 60g of water
2:00Pour 60g of water

Suitable for Hario V60 or Origami with cone filter. No need to rinse the paper filter, but optional. Use a server or jug.

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

Reviews

No reviews yet

Be the first to share your experience with this coffee.

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.

All coffees Go to website