Finca El Placer “Purple Fruit” is a coffee produced meticulously with a clear objective: exceptional sweetness. In service of this goal Sebastian Ramirez and his team carefully select caturra cherries, then take the coffee through a three phase fermentation: first the whole cherries are soaked in for 120 hours at 18C in 200 liter tanks, this fermentation is anaerobic and augmented with wine yeasts. After this initial phase the cherries are pulped to a purple honey (mucilage remains on the seed but pulp is removed) and undergo a second 72 hour anaerobic fermentation, with co2 injection, dehydrated fruit, concord grape and fruit glucose are added to this fermentation. Finally, the coffee is canopy dried for 15 days, then sealed in grainpro for an additional 15 days. Everything about this process is exceptional and the result is well worth the effort. Finca El Placer is a must try this season!