PRODUCER: Sebastian Ramirez

FARM: Finca El Placer

Variety: Pink Bourbon - IPA

Altitude: 1700 - 1900 MASL

Process: Anaerobic Natural CM, 192 hours fermentation - Co-fermented

“ Juicy, Tropical Fruit, Hops ..IPA inspired”

At Sebastian Ramirez's farms, the Pink Bourbon beans are handpicked and specially selected before being sealed in a container filled with CO2 for Carbonic Maceration. This process lasts 100 hours and carefully manages pH and temperature. The cherries are then de-pulped and sealed with a unique hop culture, Mosto, for another 100 hours. Finally, the coffee is dried for up to 30 days and stabilised for an extra 15 days.

Sebastian Ramirez, a fourth-generation coffee producer, has grown coffee for almost two decades. Sebastian’s family has been producing coffee for over 100 years. When the time came for him to continue his family legacy, he knew this was his opportunity to change the family’s business model radically.

El Placer Farms sold coffee to the local cooperatives before Sebastian's time. The prices paid for coffee were always dictated by the coffee market. Sebastian's thoughts were on this: “Too much work for little reward”

Before he started leading El Placer Farms, he enrolled in a three-year coffee education at Sena, one of Colombia’s public educational services that is well known for delivering high-quality education. Sebastian first focused on learning to taste coffee,

“I knew this was the way to go. Many coffee producers don’t know how their coffee tastes and end up selling it at low prices for this reason. If you know how your coffee tastes, you will likely connect with people looking for specific flavours. On top of that, you can have more control over your pricing. It is a win-win.”

El Placer Farms has been recognised in several international championships; in 2023, our Wush Wush won the WCIGS championship, and in 2024, our Gesha White Honey won the Irish Barista Championship and also placed 6th in the WBC, just to name a few of El Placer’s achievements.