Producer - El Placer
Origin - Colombia
Process - Black Honey
Varietal - Wush Wush
Altitude - 1200-2100 MASL
Flavour Notes - Plums, Tamarind, Black Pepper
Best for: Filter + Modern Espresso
roast level: Light
Farm
Located in Quindío, Colombia, El Placer Farm is owned and managed by Sebastian Ramirez, a fourth-generation coffee producer renowned for his innovative approach to specialty coffee. Building on generations of family knowledge, Sebastian has become recognised for developing experimental processing methods that highlight the unique character of each coffee variety. His focus on precision fermentation, careful quality control, and continuous experimentation has earned El Placer international acclaim among roasters and baristas. Every lot is produced with meticulous attention to detail, resulting in expressive coffees celebrated for their clarity, complexity, vibrant fruit character, and consistently exceptional cup quality.
PROCESS
The process begins with the careful selection of cherries, consisting of approximately 95% fully ripe and 5% semi-ripe fruit. After harvesting, the cherries are pulped while retaining an exceptionally high proportion of mucilage on the beans, allowing for an extended anaerobic fermentation that enhances sweetness, depth, and complexity. The coffee is then dried slowly under shaded conditions with minimal turning, ensuring a gradual and even reduction in moisture that develops a rich body while maintaining balance. Once the optimal moisture content is achieved, the coffee is packaged in GrainPro bags and stabilised for 15 days before preparation for export.
Producer - El Placer
Origin - Colombia
Process - Black Honey
Varietal - Wush Wush
Altitude - 1200-2100 MASL
Flavour Notes - Plums, Tamarind, Black Pepper
Best for: Filter + Modern Espresso
roast level: Light
Farm
Located in Quindío, Colombia, El Placer Farm is owned and managed by Sebastian Ramirez, a fourth-generation coffee producer renowned for his innovative approach to specialty coffee. Building on generations of family knowledge, Sebastian has become recognised for developing experimental processing methods that highlight the unique character of each coffee variety. His focus on precision fermentation, careful quality control, and continuous experimentation has earned El Placer international acclaim among roasters and baristas. Every lot is produced with meticulous attention to detail, resulting in expressive coffees celebrated for their clarity, complexity, vibrant fruit character, and consistently exceptional cup quality.
PROCESS
The process begins with the careful selection of cherries, consisting of approximately 95% fully ripe and 5% semi-ripe fruit. After harvesting, the cherries are pulped while retaining an exceptionally high proportion of mucilage on the beans, allowing for an extended anaerobic fermentation that enhances sweetness, depth, and complexity. The coffee is then dried slowly under shaded conditions with minimal turning, ensuring a gradual and even reduction in moisture that develops a rich body while maintaining balance. Once the optimal moisture content is achieved, the coffee is packaged in GrainPro bags and stabilised for 15 days before preparation for export.
