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 (95%) and semi-ripe (5%) cherries are handpicked, submerged in water to remove floaters, and sorted to ensure only defect-free cherries proceed.
• Fermentation: Cherries are sealed in 200L plastic cans for 100 hours at 18°C with CO2 injection (carbonic maceration). After de-pulping, they undergo a second anaerobic fermentation for another 100 hours with CO2 injection, inoculated with lactic acid and mossto hop juice. PH levels and temperature are carefully monitored throughout.
• Drying: The first stage lasts 20 days on raised beds at 40°C with 25% humidity, followed by a 5-day final drying under canopies.

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