Orange Drop - Colombia
Orange Drop is a Caturra lot from Sebastian Ramirez & El Placer that is big, aromatic and sweet. This is easily the most aromatic coffee we've featured at September in 2024, and reminds us of juicy orange, sweet orange candy and tropical citrus.
250G
- Variety: Caturra
- Country: Colombia
- Region: Quindío, Colombia
- Process: Orange Fruit Honey & Co-Ferment
- Altitude: 1750-2000 MASL
- Harvest: Early 2024
- Producer: Sebastian Ramirez
- Farm: El Placer
- Roast Level: Light
In the cup
We get a juicy and fruit forward Caturra that is extremely aromatic. It has an intense aroma of Orange and white peach. We taste orange lollipops and creamsicle with a citrus acidity. This coffee has a creamy body and a long orange finish.
Funky
Process
About The Producer
Sebastian Ramirez, a native of Quindio, Colombia—a region renowned for its rich coffee culture—is a fourth-generation coffee grower. Six years ago, Sebastian transitioned from studying law to taking over his father’s farm, El Placer, located in the Buenos Aires de Calarcá village. The farm, spanning 14 hectares and situated at an altitude of 1,650-2,000 meters above sea level, is shaded by native trees, fostering ideal coffee-growing conditions. Today, Sebastian Ramirez is recognized as one of Colombia’s prominent specialty coffee producers, continually striving to produce exceptional coffee and uphold the legacy of El Placer farm.
Processing
Sebastian explains that this coffee is produced using a co-fermentation process that involves wine yeast, dehydrated fruit, and fruit glucose, resulting in a distinct peach flavour profile. First, the cherries are collected and classified, and then they undergo anaerobic fermentation using wine yeast for 120 hours. Next, the depulped cherries are subjected to a 72-hour anaerobic fermentation with CO2 injection, followed by the addition of dehydrated fruit and fruit glucose. Throughout the process, pH levels are continuously monitored, and the coffee is dried slowly and carefully in marquesinas at 40 degrees Celsius.
Variety
Caturra is a natural mutation of the Bourbon variety. It was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918. For decades, it was one of the most economically important coffees in Central America, to the extent that it was often used (and sometimes still is) as a “benchmark” against which new cultivars are tested. In Colombia, Caturra was thought to represent nearly half of the country’s production until a government-sponsored program beginning in 2008 incentivized renovation of over three billion coffee trees with the leaf-rust-resistant Castillo variety (which has Caturra parentage).
Transparency
Imported
We Paid
Roasted Costs