Varietal: Pink Bourbon
Process: Washed - Fermented in tanks with CO2 for 24 hours. Then Pulped,
washed and slowly dried.
Altitude: 1470 -2100&
Region: Huila - Colombia
Roast: Omni Roast

Notes: Lavender, Panela and Grapefruit.

El Placer Farms – Sebastián Ramírez, Colombia’s Flavor Architect

Located in Quindío, Colombia, El Placer Farms is the vision of Sebastián Ramírez, a producer redefining what Colombian coffee can be. More than a traditional farm, El Placer operates as a space for controlled experimentation, where fermentation becomes a tool to design flavor.
Sebastián is known for pushing boundaries through techniques inspired by microbiology and gastronomy—working with extended fermentations, co-ferments, and carbonic maceration to unlock new sensory dimensions. Each lot is carefully crafted, not just processed, with a clear intention behind every variable.

Varieties like Pink Bourbon, Geisha, and Sidra are transformed into expressive profiles that range from intensely floral to deeply fruity, often with a signature silky texture and vibrant acidity.

Through El Placer, Sebastián Ramírez is not just producing coffee—he’s shaping the future of specialty coffee, where creativity and precision meet in every cup..