Sebastián Ramírez is the founder of the El Placer Farms project. Whilst he started his career working with coffee from his own farm and his fathers he then started including coffee from other family farms. His goal was to establish a direct link between all farmers, the coffee producers, and the roasters, by cutting out the middleman and offering coffees with a unique character. 

Sustainability is a top priority at El Placer farms, where they use innovative irrigation systems and prioritise natural and environmentally friendly coffee processing methods that minimise environmental impact.

This lot has undergone an IPA process using the honey method. First, 95% of the cherries are hand-picked when ripe and 5% when semi-ripe. Anaerobic fermentation takes place in 200-litre tanks for 120 hours at a constant temperature of 18 °C with CO2 injection. The injection of carbon dioxide removes the air, allowing for controlled fermentation without increasing the temperature in the tanks. During this fermentation stage, pulp inoculated with lactic acid is added. The coffee is then pulped and introduced into the vats with the pulp, microorganisms and hops, where it ferments for another 100 hours in carbonic maceration. The first drying phase is monitored at 40 °C with 25% humidity for about 20 days. The second drying phase takes place in the shade under the canopy of the trees for about 5 days. All drying phases are slow and carefully controlled. The final step is bean stabilisation, where the coffee is stored in GrainPro bags for 15 days to balance the aromas.

• Region: El Eje Cafetero, Quindio
• Country: Colombia
• Elevation: 1,500 - 1,744 masl
• Variety: Pink Bourbon
• Process: Carbonic Maceration co fermented with hops

Available in 250g bags.