From the start, we’ve been drawn to moments that spark wonder; a new fermentation, an unexpected flavor, a design detail that makes someone smile. We value experimentation, but always with intention. Novelty matters to us, but so does consistency, and we take care to balance both in our approach. Our focus remains simple: to source and roast coffees that offer clarity, sweetness, and balance while creating an experience that invites curiosity without intimidation.
DAK has always been a shared journey shaped by everyone who crosses paths with it, and there’s always something to enjoy, no matter your preferences.
HOW THIS COFFEE WAS PRODUCED
It is grown in a very particular microclimate in Quindío, at an altitude of 1,744 meters, surrounded by a forest that naturally enriches the soil and surrounded by forest. The soil is naturally enriched by arbuscular mycorrhizae microorganisms that create symbiosis with coffee roots.
A pink bourbon variety processed exceptionally well resulting in a unique and playful profile with tasting notes of Lemonade, jasmine tea and peach
01 Harvesting
Cherries are hand-picked, classified and sorted (95%, 5% semi-ripe).
02 Fermentation
Anaerobic fermentation in 200 liter containers for 48 hours at a constant temperature of 18 °c with co2 injection-for 48 hours immersed in water with oxygen pump
03 Processing
Cherries are pulped and washed and will proceed to the first drying phase in canopy controlled coffee drying at 40 °c and 25% humidity for approximately 20 days
04 Drying
Second and final drying. Parabolic drying phase for approximately 5 days (all drying slow and controlled with polyshade shade).
PULSAR POUR-OVER RECIPE
Coffee: 20 g
Grind: Medium
Water Temp: 100°C
Total Water: 300 g
Brew Steps:
Valve closed
1st pour, 0:00 – 100 g (bloom)
1:00 open valve
2nd pour, 1:00 – 200 g
ORIGAMI POUR-OVER RECIPE
Coffee: 16 g
Grind: Medium
Water Temp: 98°C
Total Water: 240 g
Brew Steps:
1st pour, 0:00 – 50 g (bloom)
2nd pour, 0:45 – 50 g
3rd pour, 1:20 – 70 g
4th pour, 1:55 – 70 gLet it drain completely.
Total brew time should be around 2:30–3:00.
ABOUT THE
PRODUCER
Sebastian Ramirez, a native of Quindio, a department known
for its great coffee culture, is part of the fourth generation of
family coffee growers. Six years ago, for those turns that life takes, Sebastian took the reins of the house. He got to the seventh semester of law when he had to dedicate himself to his father's farm. The El Placer farm is located in the Buenos Aires de Calarcá village in Quindio, Colombia. It can be said that Sebastian has dedicated his life to coffee and he is proud to admit it….
"We had forty blocks on the farm, a lot of coffee and more than seventy workers. It was not enough for us, it was not enough, in Colombia it is very difficult to live from coffee. I learned, I was educated and through love and perseverance we are turning the screw. But it was tight!"...
