Sebastían Ramírez — PEACH
Farm Name: Fincas El Placer
Location: Quindío, Colombia
Elevation: 1800 masl
Variety: Caturra
Process: Black Honey / Co-Fermented
About Sebastían:
A fourth-generation coffee farmer, Sebastían specializes in Carbonic Maceration & varietal innovation, pushing the boundaries of specialty coffee.
Starting as a traditional grower, he ventured into fermentation and made connections. Nowadays, he is a master in Carbonic Maceration, Coffee Profiles, and Varietals. Sebastian is a coffee producer in charge of designing and innovation in new coffee profiles. He sources cherries mostly in Quindío but some of his special varieties like Gesha and Pink Bourbon is grown in Huila, where he works directly with other growers that provide the cherries for him.
Sebastían is also a mentor for the Young Producer Program (or Young Coffee Alliance).
About Fincas El Placer:
Sebastían's farm operates as a processing facility rather than a traditional coffee farm. In the 1980s, it was a large coffee estate in Quindío, but today, only half of its original production remains active. He oversees the purchase of cherries grown on the farm and sources select specialty varieties from Huila—currently, his Gesha and some Pink Bourbon come from there. Sebastían is responsible for processing and developing flavor profiles, ensuring the highest quality in every batch. Additionally, he recently acquired a new farm where he plans to focus on cultivating more exclusive varietals such as Wush Wush, SL-28, etc. that are not easily grown in his region.
About the process:
This process involves anaerobic fermentation using wine yeast for 120 hours. Following fermentation, coffee is depulped and placed in tanks for a 72-hour anaerobic fermentation with CO2 injection. Dehydrated peach fruits and fruit glucose are added, with continuous pH monitoring. Dried in open patios at a controlled temperature of 40 degrees Celsius, with a 2-phase drying in the shade lasting around 5 days.
Sebastían Ramírez — PEACH
Farm Name: Fincas El Placer
Location: Quindío, Colombia
Elevation: 1800 masl
Variety: Caturra
Process: Black Honey / Co-Fermented
About Sebastían:
A fourth-generation coffee farmer, Sebastían specializes in Carbonic Maceration & varietal innovation, pushing the boundaries of specialty coffee.
Starting as a traditional grower, he ventured into fermentation and made connections. Nowadays, he is a master in Carbonic Maceration, Coffee Profiles, and Varietals. Sebastian is a coffee producer in charge of designing and innovation in new coffee profiles. He sources cherries mostly in Quindío but some of his special varieties like Gesha and Pink Bourbon is grown in Huila, where he works directly with other growers that provide the cherries for him.
Sebastían is also a mentor for the Young Producer Program (or Young Coffee Alliance).
About Fincas El Placer:
Sebastían's farm operates as a processing facility rather than a traditional coffee farm. In the 1980s, it was a large coffee estate in Quindío, but today, only half of its original production remains active. He oversees the purchase of cherries grown on the farm and sources select specialty varieties from Huila—currently, his Gesha and some Pink Bourbon come from there. Sebastían is responsible for processing and developing flavor profiles, ensuring the highest quality in every batch. Additionally, he recently acquired a new farm where he plans to focus on cultivating more exclusive varietals such as Wush Wush, SL-28, etc. that are not easily grown in his region.
About the process:
This process involves anaerobic fermentation using wine yeast for 120 hours. Following fermentation, coffee is depulped and placed in tanks for a 72-hour anaerobic fermentation with CO2 injection. Dehydrated peach fruits and fruit glucose are added, with continuous pH monitoring. Dried in open patios at a controlled temperature of 40 degrees Celsius, with a 2-phase drying in the shade lasting around 5 days.
