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Farm
The El Placer Farms Project was founded by Sebastián Ramírez, a fourth-generation coffee producer with over 14 years of experience in the industry. Drawing from his deep-rooted knowledge and passion, Sebastián began this initiative on his family’s farm, eventually expanding it to include several small farms in the regions of Quindío and Huila. Today, the project collaborates with five key farms: El Placer, Andalucía, La Sofía, La Carito, and La Paz.
These farms are located in Colombia’s renowned “Eje Cafetero” region. In Quindío, they are spread across Calarcá, La Tebaida, Pueblo Tapado, and Montenegro, and in Huila, in the area of San Adolfo. The farms range in altitude from 1,200 to 2,100 meters above sea level.
The project also operates the Hacienda Córcega Beneficio Center in Quimbaya, equipped with state-of-the-art processing technology. Additionally, El Placer has launched a Generational Relief initiative aimed at educating and inspiring youth to become future coffee producers.
PROCESS
White Honey / Semi Washed The cherries are placed in sealed tanks where they go through a carbonic maceration for 48 hours. After this, the cherries are pulped and slightly washed, leaving some mucilage on the parchment. The parchment coffee is then laid on the ground inside ‘eldas’ where they dry under the sun and get covered at night. The dying process is controlled so the coffee dries slowly until it reaches 9 to 11% humidity.
