Sebastian Ramirez’s El Placer Farm Coffee - Calarcá, Quindio, Colombia

“Experience the exquisite flavors of El Placer coffee—stone fruit aroma with delightful notes of peach, caramel, and a cocoa finish. This coffee tells the story of Sebastian Ramirez, a fourth-generation grower in Calarcá, Quindio, who turned his family’s farm into a beacon of specialty coffee through passion and innovation.”

– Alexander Ruas

Taste Description: Experience the exquisite flavors of stone fruit aroma with delightful notes of peach, caramel, and a cocoa finish in every cup.

Origin: Colombia

Farm: El Placer

Region: Calarcá, Quindio

Altitude: 1,650-2,000 MSL

Area: 14 hectares

Shade: Native trees

Product Story:

Sebastian Ramirez, a native of Quindio, Colombia—a region renowned for its rich coffee culture—is a fourth-generation coffee grower. Six years ago, Sebastian transitioned from studying law to taking over his father’s farm, El Placer, located in the Buenos Aires de Calarcá village. The farm, spanning 14 hectares and situated at an altitude of 1,650-2,000 meters above sea level, is shaded by native trees, fostering ideal coffee-growing conditions.

Despite initial challenges, including managing a large workforce and facing financial difficulties, Sebastian’s curiosity and dedication to specialty coffee led him to transform the farm’s operations. Inspired by a coffee cupping session in Armenia, he delved into the world of specialty coffee, combining traditional practices with innovative techniques.

Sebastian’s journey from law student to celebrated coffee producer is marked by perseverance and a deep passion for coffee. He adapted the farm by renting part of the land and cultivating special coffee varieties, alongside bananas and plantains. Additionally, he converted a 350-year-old house into a hostel, offering tourists a unique experience from seed to cup.

Today, Sebastian Ramirez is recognized as one of Colombia’s prominent specialty coffee producers, continually striving to produce exceptional coffee and uphold the legacy of El Placer farm.

Process Details:

1. Cherries are picked and selected, achieving a ratio of 95% ripe and 5% semi-ripe.

2. Cherries are left to oxidate for 24 hours.

3. Cherries are pulped and placed in open tanks to oxidate for another 36 hours.

4. Beans are thoroughly washed.

5. Beans are dried in a solar dryer for 14-18 days.

Amount: Our specialty coffee range comes in 250-gram jars of whole beans roasted for filter or slightly edgy espresso, packed and shipped on demand for maximum freshness.

Style: These coffees hit the sweet spot between specialty coffee and competition-style coffee, with a taste profile that is both exciting and unique.

Open the jar: When opening the jar, use a steady hand and treat it like a fine bottle of champagne, if you're lucky, you will have the swoooosh and the room will be filled with amazing aromatics.