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.

Pink Bourbon Submerged Process

• Selection: Ripe and semi-ripe cherries are handpicked, submerged in water to remove floaters, and sorted for quality.
• Fermentation: Cherries are sealed in 200L plastic cans with CO2 injection for 120 hours at 18°C (carbonic maceration), followed by 48 hours aerobic, submerged in water. PH and temperature are carefully monitored.
• Drying: Carefully dried under canopies at 40°C for up to 20 days, maintaining 25% humidity.

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