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COLOMBIA EL PLACER MIDNIGHT BLOOM
COLOMBIA EL PLACER MIDNIGHT BLOOM
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COLOMBIA EL PLACER MIDNIGHT BLOOM

grapes – cherry – prune – lavender

Out of stock

137,00 zł

Another masterpiece from Sebastián Ramírez. This Pink Bourbon, naturally processed with 200 hours of fermentation, bursts with candy-like sweetness and layered flavors. Expect juicy, complex acidity and a clean, floral finish that lingers beautifully.

On business days, most parcels are shipped within 24 hours!

Category:

Additional information

Weight N/A
Packaging

200g
Brewing method

Pour over
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Product description

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  • Country of origin:

Colombia

  • Region/farm/cooperative:

Quindío, El Placer

  • Producer:

Sebastian Ramirez

  • Botanical species:

Pink Bourbon

  • Processing method:

Natural EF Anaerobic

  • Cultivation height:

1,700 - 1,800 masl

  • Harvest date:

2025

  • Brewing method:

Pour over

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How does Aga brew this coffee?

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Brewing method for this coffe
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Ikona Metody parzenia Pour Over
Pour over

This is a method for those who like to celebrate the brewing process of coffee. You use a special kettle with a long spout and a paper filter. First, you pour a little water over the coffee so that it let off the gas – this is called blooming. Then, slowly pouring in the rest of the water, you let the coffee drip straight into the cup. It’s kind of a drip method for coffee. It gives you complete control over the flavour – from light and floral to strong and pronounced.

Recipe:

Brewing method:

Conical brewer like v60 or origami with conical filter.

Coffee dose:

20g

Grind setting:

Slightly coarser than brown sugar crystals (comandante 25 clicks).

Water:

300g

Water temperature:

92°C

Preparation:

  1.  Prepare: vessel to which you will be brewing coffee  (can be server, jug or a mug)  , scale, paper filter, chosen brewer
  2. Grind 20g of coffee.
  3. Insert paper filter into the brewer and add 100ml of water to soak it and make it suit the brewer better 
  4. Add coffee and gently distribute it evenly..
  5. Divide your water into 5 pour, 60g each. Pour every potion every 40sec. Start timer when you make first pour:

    time on timer

    amount of water to pour

    total water poured at the end of pour

    0:00

    60

    60

    0:40

    60

    120

    1:20

    60

    180

    2:00

    60

    240

    2:40

    60

    300

  6. When the water goes through coffee bed, remove brewer and enjoy the coffee.
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I created a free course about alternative brewing methods. With the help of it you will transform your precious beans into something delicious.

The origin of this coffee

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Producer

Sebastián’s Ramirez coffees are true competition coffees – celebrated for their high sweetness and complexity, they consistently shine on the world’s coffee championship stages, with award-winning lots like Wush Wush (WCIGS 2023) and Gesha White Honey (6th place at WBC 2024) – both of which have been part of our selection!
A fourth-generation coffee grower, Sebastián has redefined his family’s legacy at El Placer Farms. After studying at Colombia’s renowned Sena institute, he mastered tasting, farming, and processing, gaining full control over the quality of his coffees. His community-first approach includes supporting neighboring farmers with free consultancy, helping them improve their own production and raise overall standards
across the region.

Variety

Pink Bourbon is one of the most remarkable coffee varieties. Discovered in Colombia’s Huila region, it quickly won the hearts of producers and baristas for its complexity and unique flavor. While its name suggests a link to Bourbon, new research points to its roots in Ethiopia’s wild landrace varieties.
In the cup, it’s a coffee full of elegance and complexity, reminiscent of Gesha – with
high sweetness, juicy citrus, floral notes, honey, and stone fruits. The texture is smooth and slightly fuller. It’s no surprise that Pink Bourbon has appeared in barista championship finals and reached the podium at the Cup of Excellence – this variety truly makes an impression.
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Processing

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Process

This Pink Bourbon undergoes a meticulous and unique processing method designed to maximize sweetness and complexity. After selective harvesting with 95% of cherries fully ripe, the lot is placed in 200-liter tanks for 200 hours of anaerobic fermentation at a steady 18°C, with CO₂ injection to control the environment. The coffee is then dried slowly in two stages: around 20 days under canopy conditions at 40°C and 25% humidity, followed by an additional 5 days under shade cloth for a gentle, even finish. Once dried, the beans are packaged in Grain-Pro bags and stabilized for 15 days before hulling and careful manual selection. The final step is vacuum-packing, ensuring the coffee’s delicate floral and fruity character is perfectly preserved.

Customers opinion

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Delivery and returns

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Delivery

All orders are shipped within two business days or less. All additional information regarding orders is sent by e-mail.

Delivery type

Poland

inPost Paczkomat

inPost Courier

Foreign

DHL Express or DHL

Price

.

17 pln

21 pln

.

Shipping costs are calculated individually depending on the weight and country of shipment.

Returns

You have 14 days from ordering to return undamaged goods. Return costs are borne by the buyer.

Return address

Sheep and Raven Shoowroom
ul. Siedmiogrodzka 3/u8
01-204 Warszawa, Poland

Additional information
  • I do not accept returns from companies.
  • I do not accept returns sent on delivery.
  • Do you get it for free? – if you return the goods, also send them back to us.

Please submit complaints to the following e-mail address: sklep@sheepandraven.pl
Please include in your message:

  • name, surname, address, e-mail address of the Buyer,
  • the date of conclusion of the Agreement constituting the basis for the complaint,
  • subject of the complaint, indicating the Buyer’s request,
  • any circumstances justifying the complaint.

Return and withdrawal forms can be found on the F.A.Q page.

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