This natural processed coffee is from Sebastian Ramirez's El Placer farm in Colombia, grown at 1800-2000 meters altitude. The variety is Pink Bourbon. The cherries undergo anaerobic fermentation in 200-liter tanks for 200 hours at a constant 18°C with CO2 additions for environmental control. The beans are dried in two stages: first for 20 days at 40°C and 25% humidity, then covered in the shade for 5 additional days. The flavor profile features lavender, dark chocolate, prune, orange blossom, clovelike, and black pepper notes. The cup character varies with grind size, offering floral notes when ground coarser and intense sweet aromas when ground finer.
Origin
El Placer (Colombia)
Flavor Notes
Prune, Clove, Dark Chocolate, Lavender, Orange Blossom, Black Pepper
Felix Teiretzbacher founded kaffeelix in 2012, initially to supply his own café before specializing completely in roasting. His approach is to roast coffees relatively light, a method that highlights the unique characteristics of a bean's origin and processing rather than masking them with roasted notes. This dedication has paid off, with Felix winning the World Coffee Roasting Championship in 2022.
