Caturra Natural - Carbonic Maceration

This is the fruitiest and silkiest Natural coffee you will ever experience. From the exact words from Sebastian, it is well balanced, with an amazing body mixed with a Fruit Punch and Chocolate. And the reason behind it is Carbonic Maceration that the coffee goes through in cherry, which takes 100 hours and is made in containers filled with CO2 and at a controlled temperature. It is then dried in mechanical silos at around 40 °C, until it reaches 11% humidity. This all happens within the processing facility that Sebastian Ramirez has built in his main farm, Corcega, that actually processes the entirety of his annual production, and we are so glad to be working with such profile coffees



/ lb - Green

Contact for Details

Fincas El Placer

Sebastian Ramirez (35), a 4th generation coffee farmer with more than 12 years of experience, presence in multiple countries within Asia and Europe, and owner of Fincas El Placer, has joined us in the mission of making coffee farming exciting, placing his grain of salt as an UVI Mentor. This heavy-weight of Specialty Coffee started as a traditional grower, until he started to dig into fermentations and making connections. Nowadays you can say he is a master in Carbonic Maceration, Coffee Profiles and Varietals. We are so excited to be representing him, and we can only state that his coffees are everything but ordinary.

Name of the farm:

Fincas El Placer


Quindío, Colombia


1744 masl





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Unfortunately, this coffee is not available at the moment. 😢