HADŌKEN: Colombia Anaerobic Honey

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Hadōken is back! This highly complex coffee is the last release in our Loco Series for 2022. You know we had to save something truly loco for the last release. 

The cup starts with notes of spices and chai milk tea, and transforms into fruit juice as it cools. The aroma throughout the experience is reminiscent of a bouquet of flowers with a presence of thyme.

Hadōken is a little less intense compared to last years version, which was basically a fireball in a cup. This years version is more fruit-forward, sweet and balanced. 

Tasting Notes: Mandarin, Lavender, Chai, Thyme, Pistachio, Caramel

Cup score: 88.00 ☕  

This coffee was produced by Sebastián Ramirez at Finca El Placer. It is the fifth and final release in our Loco Series (Previous LOCO releases were Smoothie, Acai, Munchie and Lychee Pop), where we celebrate the crazy coffees coming out of Colombia. 

We got to spend some time with Sebastian during our trip to Colombia earlier this year and this is our second year working with him. 


Finca El Placer is owned by Sebastián Ramirez, a 4th generation coffee producer who has been running his family estate for over a decade.

El Placer means "The Pleasure" in English, and the farm is located in the heart of El Eje Cafetero (the coffee zone) in Calarcá, Quindío at an elevation of 1744 masl.

Sebastián uses natural, washed and honey processes and all varieties undergo carbonic maceration. He utilizes a microbiology lab to develop innovative and exotic coffees.

El Placer has a sustainable approach to farming, avoiding herbicides and removing weeds every 2 months. They prioritize soil health, which results in healthy plants and noticeably translates to the cup level.

Sebastián also supports Bienestar Animal, a foundation that cared for abandoned animals and has adopted several rescued animals, giving them a new home at his farm.

Take a look at their Instagram account to get a better feel for their operation and approach to processing.


The coffee processing starts with an extremely selective picking process.

3-Stage Hand Selection

First, ripe cherries are picked by hand from trees. Secondly, cherries are submerged in water tanks and floaters are removed from the surface. Finally, cherries are hand-sorted to ensure only the best ones undertake the double fermentation process.

Phase 1 - First Carbonic Maceration

The coffee cherries are immediately sealed inside 200 litre plastic cans filled with CO2 for several hours. Then the cherries are partially pulped with some mucilage remaining.

Phase 2 - Second Carbonic Maceration

Next, the cherries are placed back into CO2-filled plastic cans for the second fermentation.

Throughout each fermentation, PH levels and temperature are carefully monitored. Finally the coffee is dried on elbas (patios) for up to 30 days or until it reaches the desired moisture level between 10-12%



The original artwork on the coffee bag was created by Hamza Abdulbasit (@virtualhamza).



☠️ Single origin from Colombia

☠️ Region: Calarcá, Quindío

☠️ Producer: Sebastián Ramirez

☠️ Farm: El Placer

☠️ Roast: Light/Medium

☠️ Brew: Filter

☠️ Varietal: Pink Bourbon

☠️ Process: Anaerobic Honey

☠️ Cup score:  88.00 ☕ 

☠️ Tasting notes:

  • Mandarin
  • Lavender
  • Chai
  • Thyme
  • Pistachio
  • Caramel

☠️ Altitude: 1744 masl

☠️ Harvest: November 2021

☠️ Imported by: WE THE ORIGIN