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Region: Quindío
Altitude: 1498 masl
Process: Purple Fruits Co-fermented Washed
Varietal: Caturra
We taste: Grape Candy, Black Mulberry, Cinnamon
Finca El Placer
Sebastián Ramírez is a fourth-generation coffee producer from Quindío, Colombia, raised in a family whose livelihood has long been connected to coffee production. Growing up on the farm, he developed an early understanding of cultivation and processing through direct involvement in day-to-day farm activities.
Around 12 years ago, Sebastián began shifting his focus toward specialty coffee with the intention of exploring coffee beyond traditional production models. His interest in fermentation, processing techniques, and sensory development led him to experiment with controlled processing methods and more intentional cup profile development, establishing the foundation for what would later become El Placer Farms.
Today, Sebastián leads El Placer Farms, a project focused on producing high-quality coffees through carefully controlled and innovative processing methods. The project works across a wide spectrum of profiles, from clean and traditional expressions to more experimental fermentations, always with an emphasis on balance, consistency, and traceability.
Located in Quindío, El Placer Farms benefits from conditions well suited for specialty coffee production, including volcanic soils, high elevations, and stable climatic conditions that support slow cherry maturation and complex cup development. Alongside varieties such as Caturra, the project also works with Gesha and other cultivars selected for both cup quality and processing potential.
In the Cup
When we brew this coffee there is a distinct aroma of grape candy. On first sip, the sweetness is deep with notes of blackberry and mulberry. The mouthfeel is both hyper sweet and syrupy, reminding us of grape soda. As it cools it becomes more structured and the bright malic acidity becomes more present. The mouthfeel becomes more juicy with a finish that leaves a grape juice quality with a slight note of cinnamon. This is such an interesting coffee in the way that it changes as it cools, definitely a must-try for those coffee enthusiasts looking for something WILD.
Region: Quindío
Altitude: 1498 masl
Process: Purple Fruits Co-fermented Washed
Varietal: Caturra
We taste: Grape Candy, Black Mulberry, Cinnamon
Finca El Placer
Sebastián Ramírez is a fourth-generation coffee producer from Quindío, Colombia, raised in a family whose livelihood has long been connected to coffee production. Growing up on the farm, he developed an early understanding of cultivation and processing through direct involvement in day-to-day farm activities.
Around 12 years ago, Sebastián began shifting his focus toward specialty coffee with the intention of exploring coffee beyond traditional production models. His interest in fermentation, processing techniques, and sensory development led him to experiment with controlled processing methods and more intentional cup profile development, establishing the foundation for what would later become El Placer Farms.
Today, Sebastián leads El Placer Farms, a project focused on producing high-quality coffees through carefully controlled and innovative processing methods. The project works across a wide spectrum of profiles, from clean and traditional expressions to more experimental fermentations, always with an emphasis on balance, consistency, and traceability.
Located in Quindío, El Placer Farms benefits from conditions well suited for specialty coffee production, including volcanic soils, high elevations, and stable climatic conditions that support slow cherry maturation and complex cup development. Alongside varieties such as Caturra, the project also works with Gesha and other cultivars selected for both cup quality and processing potential.
In the Cup
When we brew this coffee there is a distinct aroma of grape candy. On first sip, the sweetness is deep with notes of blackberry and mulberry. The mouthfeel is both hyper sweet and syrupy, reminding us of grape soda. As it cools it becomes more structured and the bright malic acidity becomes more present. The mouthfeel becomes more juicy with a finish that leaves a grape juice quality with a slight note of cinnamon. This is such an interesting coffee in the way that it changes as it cools, definitely a must-try for those coffee enthusiasts looking for something WILD.