We thought we would finish 2021 in the way we intend to start 2022... with a BANG.

Our final release of 2021 is something very special from one of the modern masters of Colombian coffee processing, Sebastian Ramirez and his farm El Placer.

Sebastian has become known for exceptional quality and only grows Pink Bourbon, Wush wush and Gesha. We were lucky enough to get our hands on two lots of his Gesha, processed with two different ways that each result in something exceptional.

Side by side they are quite a treat and demonstrate how the processing methods applied to one of the world's most exclusive varieties alters flavour characteristics.

For their initial release we are only selling these as a process pair in 150g tins.

Harvested at the start of 2021, Sebastian Ramirez and his team picked 95% ripe and 5% semi-ripe cherries. Both coffees then undergo the same initial 100hr fermentation in an anaerobic/anoxic environment with carbon dioxide injected into the tank. Then, the 'washed' version is de-pulped and left to dry ferment in its mucilage for 48hrs before washing. The natural skips this step and then they are both dried firstly for 20 days on the patios (Elba) and then a final drying in polytunnels for 5 days.

El Placer Gesha washed

El Placer Gesha natural

honeysuckle

jasmine, lychee

clear honey

rose petal

ripe mango

tropical fruits

A young and passionate producer, Sebastian’s focus and attention to detail in the fermentation stages of his production, as well as working closely with Q-graders and Q-processing professionals, has led to truly outstanding results on his farm. These coffees were sourced by a collaboration between 4 parties: Hernan Cabra, a Q-processor who works within Ecuador and Colombia, Cata Exports from Colombia, Makicuna Coffee from Ecuador and of course Sebastian Ramirez from Coffee farm El Placer.

Sebastian is a 4th generation coffee farmer 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 utilises 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 prioritise soil health, which results in healthy plants and noticeably translates to the cup level. Sebastián also supports Bienestar Animal, a foundation that cares for abandoned animals and has adopted several rescued animals, giving them a new home at his farm.

We like Sebastian. We love his coffees.

Home page

FILTER BY ROAST

Sebastian Ramirez El Placer Gesha process pack

Sebastian Ramirez El Placer Gesha process pack

Nestor Lasso Finca El Diviso

Nestor Lasso Finca El Diviso

Diego Bermudez El Paraiso

Diego Bermudez El Paraiso