El Placer. Pink Fruits

About This Coffee

This coffee is from the El Placer Farms project in Quindío, Colombia, produced by fourth-generation coffee producer Sebastián Ramírez. Grown at 1,400 meters altitude, it is a Pink Bourbon varietal processed using the Honey method with co-fermentation using pink fruits. The coffee undergoes anaerobic cherry fermentation for 120 hours with wine yeast, followed by 72-hour anaerobic pulped coffee fermentation with CO2 injection, dehydrated fruits, and fruit glucose. The sensory profile features watermelon, melon, mint, and lemongrass notes.

Origin

Quindío (Colombia)

Flavor Notes

Watermelon, Melon, Mint, Lemongrass

Roast Level

Medium Light

Processing

Honey MC, Co-Fermented Pink Fruits

Typology

Arabica

Pink Bourbon

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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