COLOMBIA EL PLACER SESSION IPA

Process

The process begins with the careful hand selection of almost exclusively fully ripe cherries. The coffee then undergoes two stages of anaerobic fermentation lasting a total of 200 hours. During fermentation, selected lactic acid bacteria cultures, yeasts and hops used in Session IPA brewing are introduced. The goal is not to make the coffee taste like beer, but to encourage the development of new aromatic compounds that enhance freshness, citrus character and delicate hop notes. Finally, the coffee is slowly dried under carefully controlled conditions for around 25 days, resulting in an exceptionally clean, balanced and expressive cup cherry selection, the coffee undergoes a water soak to remove floaters. Cherries ferment dry in tanks, with water rinses every 6–8 hours. Smaller experimental batches undergoes extended fermentation up to 48 hours.

Drying is carried out using multiple systems: a mechanical silo, a cold-air dryer with adjustable settings, African beds inside a parabolic greenhouse, and shaded raised beds. Microlots are sent to La Claudina for slow drying — 20 to 30 days — at 25–30 °C. The result is a clean, sweet, and layered coffee with remarkable precision and balance.