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Espresso Lab Microroasters

COLOMBIA, Sebastian Ramirez, El Placer, Quindio, Huila

COLOMBIA, Sebastian Ramirez, El Placer, Quindio, Huila

Regular price R 305.00 ZAR
Regular price Sale price R 305.00 ZAR
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Producer: Sebastian Ramirez.

Growing altitude: 2100m above sea level.

Botanical variety: Pink Bourbon.

Process: Honey IPA.

Tasting notes: Molasses, pine, hops, mandarin, tropical fruit flavours. 

Roast date: 27 August, 2026

Sebastián Ramírez is a fourth-generation coffee producer from Quindío, Colombia, whose family has cultivated coffee for generations. Around 12 years ago, he turned his focus to specialty coffee, exploring fermentation, processing, and sensory development through innovative techniques that laid the foundation for El Placer Farms.

Today, Sebastián leads El Placer Farms, producing exceptional coffees through carefully controlled processing methods. From clean, classic profiles to more experimental fermentations, the project emphasizes quality, consistency, traceability, and balance. Located in Quindío, the farm benefits from volcanic soils, high elevations, and an ideal climate for slow cherry maturation. Alongside Pink Bourbon, the farm also cultivates varieties such as Geisha and Caturra.

El Placer coffees have earned international recognition, with Sebastián actively promoting collaboration and knowledge-sharing, believing that coffee is built on transparency, innovation, and strong producer relationships.

For this Pink Bourbon lot, only perfectly ripe cherries are selected before undergoing 100 hours of carbonic maceration in sealed CO₂ tanks. After depulping, while retaining the mucilage, the coffee is returned to sealed tanks for a further 100-hour fermentation with the addition of mosto, lemongrass, and hops to enhance aromatic complexity.

The coffee is then dried in mechanical dryers before finishing on raised African beds inside polytunnels, where carefully controlled airflow allows for slow, even drying and a stable final moisture content.

“Every coffee has its own identity. Our responsibility is not to change it, but to understand it, respect it, and reveal its full potential through every step of the process.”

— Sebastian Ramirez

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