Colombia
Quindío
Sebastián Ramírez
El Placer
Pink Bourbon
Honey, Session IPA co- fermented
2025 - 2026
Dark Fruit, Lager beer, Malty, Milk Chocolate
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 Pink Bourbon lot from El Placer, a honey process with extended carbonic maceration is applied. Cherries are selectively harvested at peak ripeness and undergo 100 hours of carbonic maceration in sealed tanks with injected CO₂.
The coffee is then depulped while retaining the mucilage and returned to sealed fermentation tanks for an additional 100-hour carbonic maceration. During this stage, mosto, lemongrass, and hops are incorporated to influence the development of aromatic complexity and enhance the coffee’s distinctive profile.
After fermentation, the coffee is initially dried inside mechanical dryers before being transferred to raised African beds inside polytunnels, where controlled airflow and environmental conditions support slow and uniform drying until reaching stable moisture content.
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.
