Colombia
Quindío
Sebastián Ramírez
El Placer
Caturra
Honey, Berry co- fermented
2025 - 2026
1498 meters
N/A
35 Kg W/GrainPro
USA - Oakland, CA - Annex - CTI
Sebastián Ramírez is a fourth-generation coffee producer from Quindío, Colombia, raised in a family whose livelihood has long been connected to coffee production. Growing up on the farm, he developed an early understanding of cultivation and processing through direct involvement in day-to-day farm activities.
Around 12 years ago, Sebastián began shifting his focus toward specialty coffee with the intention of exploring coffee beyond traditional production models. His interest in fermentation, processing techniques, and sensory development led him to experiment with controlled processing methods and more intentional cup profile development, establishing the foundation for what would later become El Placer Farms.
Today, Sebastián leads El Placer Farms, a project focused on producing high-quality coffees through carefully controlled and innovative processing methods. The project works across a wide spectrum of profiles, from clean and traditional expressions to more experimental fermentations, always with an emphasis on balance, consistency, and traceability.
Located in Quindío, El Placer Farms benefits from conditions well suited for specialty coffee production, including volcanic soils, high elevations, and stable climatic conditions that support slow cherry maturation and complex cup development. Alongside varieties such as Caturra, the project also works with Gesha and other cultivars selected for both cup quality and processing potential.
Coffees produced by Sebastián and El Placer Farms have gained international recognition through their use in global coffee competitions. In 2023, a coffee processed by the project was used by the World Coffee in Good Spirits Champion, and more recently, one of their Gesha lots was featured in a sixth-place routine at the World Barista Championship.
Beyond production, Sebastián places strong emphasis on collaboration and knowledge-sharing among producers. His approach views coffee not only as an agricultural product, but as a long-term collective effort built through transparency, innovation, and close relationships throughout the supply chain.
For this Caturra lot, a berry co-fermented honey process is applied. Cherries are selectively harvested with approximately 95% fully ripe and 5% semi-ripe fruit, targeting a harvest Brix level between 18 and 20°.
The coffee first undergoes a 120-hour anaerobic fermentation in whole cherry at controlled temperatures of approximately 18 °C. After this stage, the cherries are depulped and exposed to a thermal shock at 40 °C before entering a second anaerobic fermentation phase lasting approximately 72 hours. During this stage, fresh berries are incorporated alongside CO₂ injection under continuously monitored conditions.
Drying takes place slowly and under carefully controlled environmental conditions. The coffee is initially dried in greenhouse-style drying structures at approximately 40 °C and 25% relative humidity for around 20 days. A secondary drying phase continues for an additional 5 days to achieve stable moisture content and uniform stabilization.
Once drying is complete, the coffee is stabilized in GrainPro bags for approximately 15 days prior to hulling and quality sorting. Final preparation includes vacuum packaging in 24 kg boxes to preserve freshness and cup stability during export.
Located in the central-western region of Colombia, Quindío is one of the country’s most recognized coffee-producing departments and an important part of Colombia’s Coffee Axis, or Eje Cafetero. The region’s mountainous landscape, volcanic soils, and elevations commonly ranging between 1,200 and 2,000 meters above sea level create ideal conditions for specialty coffee production.
Quindío benefits from mild temperatures, frequent rainfall, and high humidity throughout the year, conditions that support steady plant development and slow cherry maturation. The combination of these environmental factors contributes to coffees known for their balance, sweetness, structured acidity, and expressive aromatic profiles.
Coffee production in Quindío is largely driven by small and medium-sized producers, many of whom have cultivated coffee across multiple generations. In recent years, the region has also become increasingly recognized for its focus on specialty coffee, innovative processing methods, and the exploration of varieties with high cup quality potential.
Beyond its agricultural conditions, Quindío has developed a strong culture around coffee production, where traditional knowledge and modern processing techniques coexist. This combination of environment, experience, and innovation continues to position the region as one of Colombia’s most important origins for specialty coffee.
