Farm Info

Sebastian Ramirez, a 4th-generation coffee producer with 14+ years of experience, leads the El Placer Farms Project. Based in Quindio and Huila, the project includes farms like El Placer, Andalucia, La Sofia, La Carito, and La Paz, located at elevations of 1200–2100 masl.

At the Hacienda Corcega Beneficio Center in Quimbaya, cutting-edge technology and sustainable practices—such as avoiding herbicides and promoting soil health—are key. The team uses a microbiology lab to create unique, high-quality coffees. Most coffees are processed naturally or via honey with carbonic maceration, and fermentations incorporate cultivated yeasts and lactic bacteria for distinct flavour profiles. Sebastian also innovates by adding cherry “mossto” during fermentation to enhance flavours.

Processing Method

• Selection: Ripe and semi-ripe cherries are handpicked, submerged in water to remove floaters, and sorted for quality.
• Fermentation: Cherries are sealed in 200L cans for 200 hours at 18°C—120 hours anaerobic, followed by 80 hours aerobic, submerged in water. PH and temperature are carefully monitored.
• Drying: The first stage lasts 15 days on raised beds at 40°C with 25% humidity, followed by 5 days under canopies.

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