PERC COFFEE

Fruity Loops Pink Bourbon from Sebastian Ramirez!

More awesomeness from our pal Sebastian Ramirez and his farm, El Placer. Sebastian Ramirez is celebrated globally for his unwavering commitment to cultivating and processing coffee to the highest standards. El Placer serves as a farm and a processing facility for local producers.

The El Placer team hand-picks the ripest coffee cherries and sorts them for quality and density. The coffee is then depulped and placed in 200-liter tanks to ferment anaerobically at a constant temperature for 36 hours. The coffee is then rinsed and placed on shaded open patios at 40 degrees Celsius for 5 days. The coffee is then stabilized in a cool, dark room until export.

The result is a fantastic cup that is equal parts complex and crushable. The floral and fruity combo reminds us of Fruit Loops and cane sugar with an elegant and clean finish. Sebastian smashed it again with a fantastic coffee that will keep you coming back for more.

Origin

Quindío, Huila

Altitude

1800 MASL

Process

Advanced Washed

Variety

Pink Bourbon

Aeropress XL

Grind: 300µ | Dose: 22g | Water: 350g | Time: 1:30 | TDS: 1.3

Breville Espresso

GRIND: 6 | DOSE: 16g | WATER: 40g | TIME: 028 | TDS: 7.72

Hario V60

GRIND: 450µ | DOSE: 20g | WATER: 340g | TIME: 3:45 | TDS: 1.43

We recommend resting fresh coffee before drinking it. This allows the volatility of the roast time to subside, and the sweetness and character to shine. For best results, rest washed coffees for at least 5–10 days, natural coffees for at least 10–15 days, and experimental processed coffees for at least 15–30 days.

This is a Washed Process

Roasted 11/21/25

Consume within 3 months for best results