Sebastian Ramirez is making a real name for himself due to his unique and detail oriented approach to processing. Specialising in high quality varieties, controlled fermentations with carefully selected additions and impeccable drying, his lots are distinctive and always unique.  Discover the exceptional craftsmanship of Sebastián Ramírez in our El Placer Gesha, a coffee that proudly boasts a grade of 90+ for its outstanding quality.
This distinct semi-washed Gesha is treated to a 48-hour carbonic maceration in sealed tanks, a process that richly intensifies its natural flavours. Following this, the cherries are carefully pulped and undergo a 48-hour dry fermentation process, which is followed by 48 hours submerged in water with an oxygen pump, so then the 2-step, 25 days long drying process can start.
Sebastián Ramírez, a revered fourth-generation coffee producer, stands as one of our favourite producers globally. His journey in the coffee industry, spanning over fourteen years, began with managing his parent’s farm, which blossomed into the expansive El Placer project. This initiative now includes partner farms in Quindío and Huila: Andalucía, La Sofia, La Carito, and La Paz.
The heart of their operations, El Placer Farms Hacienda Córcega Beneficio Center in Quimbaya, is a hub of coffee innovation equipped with cutting-edge technology. It's here that Sebastián and his partners refine their coffee using advanced processing methods. Their commitment extends beyond coffee production to the Generational Relief initiative, encouraging young people to sustain the coffee-producing heritage.
Situated between 1,590 and 1,740 meters, El Placer farm cultivates exceptional varieties like Pink Bourbon, Gesha, Bourbon Sidra, and Wush Wush. Sebastián’s expertise in fermentation, honed alongside Q-graders and Q-Processing professionals, is evident in every batch. His passion extends to his community involvement, notably in rescuing dogs with a local charity, reflected in the names of many of his coffee lots.