El Placer Orange Fruit

About This Coffee

This coffee is from the El Placer farm in the Calarcá municipality, Quindío department, Colombia. Produced by Sebastián Ramírez, a fourth-generation coffee producer, at altitudes between 1,600-1,800 meters above sea level. The Caturra varietal undergoes a Honey MC process infused with orange fruit, including 120-hour anaerobic fermentation in cherry with wine yeast, followed by 72-hour anaerobic fermentation with CO2 injection, dehydrated fruits, and fruit glucose. The coffee features flavor notes of peach, orange, mandarin, and papaya. The farm benefits from volcanic soil, average temperatures of 20°C, and 85% humidity, with abundant native flora including aromatic plants and flowers that contribute to the fermentation and drying process.

Origin

Quindío (Colombia)

Flavor Notes

Peach, Orange, Papaya, Melocotón, Naranja, Mandarina, Mandin

Roast Level

—

Processing

Honey, Anaerobic Fermentation, Fruit Infusion, Fruit Infused, Honey MC, Infused Orange Fruit, Carbonic Maceration, Orange Fruit Infusion, Honey Maceration Carbonique

Typology

Arabica

Caturra

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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