Cinnamon buns from Colombia

Product detailed description

Farma: Finca El Placer
Oblast: El Eje Cafetero, Quindio
Odrůda: Caturra
Nadm. výška: 1500 – 1744 m. n. m.

ABOUT THE FARM AND THE PROCESSES

The farm Finca El Placer is owned by Sebastián Ramírez, a fourth generation coffee farmer. He has been running the family farm for more than ten years. Sebastián uses dry, washed and semi-washed coffee processes and all varieties undergo carbonic maceration. He tries to minimize water consumption on the farm, so conventional washed processes are being abandoned. In his quest to maximize the flavor potential of each variety, Sebastián takes it a step further by trying to preserve as much of the coffee cherry as possible during fermentation. Farm El Placer means "Delight", an apt name for Sebastián's coffees and his experimental processing methods. It is located in the Quindío region at an altitude of 1,500-1,744 metres above sea level.

Coffee processing

Hand-picked - Only ripe cherries are hand-picked from the tree. The selection continues by immersing the whole cherries in water tanks and removing the floating beans (flotes). This ensures that only the best cherries undergo the fermentation process. Finally, the coffee cherries are sorted by hand to guarantee only the best specialty coffee. At the beginning of each process, the cherries are sealed in 200 litre plastic containers filled with CO2 (carbon dioxide). The cherries are then carbonic macerated. The processing phase of the honey method can take several hours. In the first stage, the cherries are partially depulped, leaving a juicy pulp. This is followed by carbonic maceration in plastic tanks.

The coffee is then partially washed and carbonically macerated again with the addition of cinnamon and spices in the case of this lot. The pH level and temperature are carefully monitored during fermentation. Finally, the coffee is dried on African beds (Marquesinas), a drying process that takes up to 30 days or until it reaches the desired moisture content of between 10 % and 12 %.

The difference between flavoured and infused coffee

On the market you will find a bunch of coffees that are artificially flavoured, for example with the flavours of amaretto, chocolate, cinnamon and so on. This is done by is spraying the flavors and aroma on the already roasted beans. This is because immediately after roasting, coffee beans absorb other flavours and aromas very easily. Mostly lower quality beans are used though for this artificial flavoring. However, this coffee comes with a tax that can cause you problems primarily with your grinder. Due to the added flavours and especially sugars, over time the burrs can get sticky and stop grinding well. Plus such deposits are very difficult to remove.

Then on the other hand we have infused coffees, which is the case of this coffee. Infused coffees are already flavoured in their green unroasted state during fermentation, when basically something else is added to the fermentation tank and the green coffee again absorbs these aromas and flavours into itself. This is a gentler and better way, because no artificial sugars are added. Plus the coffee beans absorb these flavours even better. The beans are in contact with these additional ingredients for several hours or days, as opposed to mere spraying of aromas on roasted coffees in the case of flavoured coffees.

Previous coffees from Dalia gold edition

For now, we only had one so far, called COLOMBIA Maracuyá, which was fermented with passion fruit and it was an explosion of passion fruit in it.

We roast 3 times a week, so your coffee always arrives freshly roasted. We have been roasting our own coffee since 2019 in Silůvky in southern Moravia.