WASHED PROCCES
natural process
washed process
The Tradition of Excellence in Washed Coffee at El Placer
At El Placer, we are not just coffee producers; we are custodians of a rich heritage that has shaped Colombia’s coffee landscape. Nestled in the vibrant regions of Quindio and Huila, our commitment to the traditional washed coffee process plays a pivotal role in producing coffees that are celebrated globally for their crisp acidity and vibrant flavors.
The Heart of Our Operation:
Washed Coffees
Our washed coffees, particularly our renowned “De la Tierrita” regional blend, underscore the collaborative spirit and innovative practices that define El Placer. This coffee comes from neighboring farms around our headquarters in Quindio, Colombia, where we have pioneered a community-focused model of coffee production.
The Tradition of Excellence in Washed Coffee at El Placer
At El Placer, we are not just coffee producers; we are custodians of a rich heritage that has shaped Colombia’s coffee landscape. Nestled in the vibrant regions of Quindio and Huila, our commitment to the traditional washed coffee process plays a pivotal role in producing coffees that are celebrated globally for their crisp acidity and vibrant flavors.
The Heart of Our Operation: Washed Coffees
Our washed coffees, particularly our renowned “De la Tierrita” regional blend, underscore the collaborative spirit and innovative practices that define El Placer. This coffee comes from neighboring farms around our headquarters in Quindio, Colombia, where we have pioneered a community-focused model of coffee production.
Collaborative Excellence:
In an effort to elevate the entire region, we open our doors to neighboring farmers, offering access to our state-of-the-art facilities, including a Stronghold coffee roaster and our cupping lab. By doing so, we help local producers refine their practices and enhance the quality of their coffee, ensuring that each bean reflects the unique terroir of our lands. We purchase their coffees at premium prices, processing them at our facility to preserve and accentuate their quality before exporting them to our European warehouse.
A Staple of Colombian Coffee Culture:
The washed coffee process has not only set the standard for quality in Colombian coffee but has also become a symbol of our national pride and cultural heritage. Supported historically by initiatives from the Federación Nacional de Cafeteros de Colombia (FNC), this method has helped Colombian coffee gain international acclaim for its consistency and exceptional quality.
honey process
Discover the Excellence of Honey Processed Coffees
At the forefront of innovative coffee processing, our Honey Processed coffees are not just products; they are a testament to mastery, dedication, and a deep understanding of coffee artistry. Grown and nurtured with precision, our coffees have claimed prestigious accolades and the hearts of coffee aficionados worldwide.
What is the Honey Process?
The Honey Coffee Process, originating from Brazil and celebrated across coffee-producing nations, stands distinctively between the washed and natural methods of coffee processing. In this technique, ripe coffee cherries are carefully depulped, leaving varying amounts of mucilage on the beans. This semi-washed state—where the beans are dried with the sticky, sweet mucilage intact—imparts a unique flavor profile that ranges from fruity to floral, influenced by the type of honey process used: white, yellow, red, or black.
Award-Winning Distinction
Our commitment to excellence is recognized on the global stage. In 2024, our Gesha White Honey not only won the Irish Barista Championship but also placed sixth at the World Barista Championship and secured a second place in the Roast Master Competition in Amsterdam. Similarly, our Pink Bourbon Honey has been lauded with top honors in competitions across Poland, Sweden, and France, underscoring the superior quality and appeal of our offerings.
The Flavor Profile
Our Honey Processed coffees are renowned for their balanced acidity, pronounced sweetness, and a complexity that intrigues the palate. The remaining mucilage during the drying phase imbues the beans with delightful spicy undertones, enriching the coffee experience. These characteristics make our coffees particularly ideal for those who cherish a distinctive taste that tells a story of its origin and craftsmanship.
Join Us in the Journey of Flavor
We invite coffee professionals, roasteries, and enthusiasts to delve into the world of our Honey Processed coffees. Whether you are a head roaster, a green coffee buyer, or a discerning drinker, our coffees promise to enhance your offerings and delight your customers.
Request a Sample
Experience the exceptional quality and unique flavor profiles of our Honey Processed coffees by requesting a sample today. Our stocks are limited, and the demand is high, reflecting the premium nature of our product. Ensure you reserve your batch to avoid missing out on this exquisite coffee journey.
natural process
Revolutionizing Coffee with Natural Processing at El Placer
At El Placer, we are not just growing coffee; we are cultivating excellence and innovation. Our approach to natural coffee processing reflects a commitment to pushing boundaries and discovering new possibilities in coffee flavor and sustainability. Located in the lush landscapes of Colombia, our farms are pioneering methods that not only enhance the coffee’s intrinsic qualities but also respect and preserve the natural resources of our environment.
Our Unique Natural Processing Techniques
Our World Champion coffee, the Wush Wush natural extended anaerobic, exemplifies our innovative approach. Processed in 200-liter tanks under carefully controlled conditions, this coffee undergoes an extended anaerobic fermentation of 280 hours at 18°C, with CO2 injection and leachate recirculation. This meticulous process enhances the coffee’s body and complexity, bringing forth a symphony of flavors that captured the top spot at the CIGS World Championship in Taipei.
Each variety of our natural coffees undergoes a unique fermentation process tailored to its specific characteristics:
Pink Bourbon Natural: Anaerobic fermentation in 200-liter tanks for 200 hours at a constant temperature of 18°C with CO2 injection.
Pink Bourbon Natural LM: A more intricate process involving 168 hours of anaerobic fermentation with CO2 injection, complemented by a lactic acid MOSTTO inoculum and isolations of lemongrass microorganism, enhancing its aromatic profile.
These varied approaches allow us to cater to the unique DNA of each coffee, ensuring that every batch we produce offers something special and distinct.
Flavor Profiles: A Symphony of Sensations
Our natural processed coffees are renowned for their rich and vibrant flavor profiles. Expect to encounter notes of tropical fruits like orange, apricot, and pineapple, alongside deeper tones of dark chocolate and honey. Floral touches of orange blossom and jasmine add a delicate finish, creating a well-structured cup that delights with every sip.
Sustainable Practices:
Our Commitment to the Environment
Sustainability is at the core of our natural processing methods. We minimize water usage, significantly reducing waste at our farms. Chemical pesticides and herbicides are kept to a minimum to maintain ecological balance. Instead, weed control is managed manually by our dedicated team, ensuring that our farming practices are environmentally friendly and sustainable.
Join Us on This Flavorful Journey
We invite coffee enthusiasts and professionals alike to explore the unique offerings of our natural processed coffees. Reach out to us via email or Instagram [aca por el Instagram con el link], request samples, and engage with us. Your feedback and questions are invaluable as we continue to refine our processes and produce coffees that not only taste exceptional but also set standards in the industry.
Embracing Tradition and Innovation
While traditionally known as “dry processing,” natural coffee processing has evolved significantly. In Colombia, where washed coffees have long been the standard, we are pioneering a shift towards natural and experimental methods. These techniques are not just about adapting to environmental conditions and market demands; they are about redefining what Colombian coffee can be.
Natural processing is increasingly recognized for its ability to conserve water—a crucial advantage in regions impacted by climate change. However, this method demands precision to avoid potential pitfalls like over-fermentation or uneven drying. At El Placer, we navigate these challenges by combining traditional practices with modern innovations, ensuring every batch meets our high standards.
Our efforts are part of a broader trend within the coffee industry towards sustainability and innovation. By embracing natural processing, we are helping to shape a future where Colombian coffee continues to be known not just for its quality but also for its diversity and sustainability.