El Placer Yellow Fruit

About This Coffee

This coffee is from the El Placer farm in Calarcá, Quindío, Colombia, produced by Sebastián Ramírez at 1,600-1,800 meters altitude. It is a Caturra variety processed using a Honey MC method infused with yellow fruit. The processing includes anaerobic fermentation in cherry for 120 hours at 18°C with wine yeast, followed by 72 hours of anaerobic fermentation with CO2 injection and dehydrated fruits. Flavor notes include passion fruit, nectarine, mandarin, and yellow fruit. The farm is located between the central and western Andean mountain ranges with volcanic soil, surrounded by native plants including Guayacan, Myrtle, Acacias, and aromatic plants like lavender and jasmine that contribute to the fermentation process.

Origin

Quindío (Colombia)

Flavor Notes

Pineapple, Brown Sugar, Maple Syrup, Honey, Passion Fruit, Nectarine, Yellow Fruit, Mandarina, Guava, Papaya, Sugarcane, Panela, Marmalade

Roast Level

—

Processing

Honey, Infused Yellow Fruit, Anaerobic Fermentation, Yellow Fruit Infusion, Honey MC Infused Yellow Fruit, Honey MC, Honey MC (Yellow Fruit Infused), Carbonic Maceration

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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