Flavour: Raspberry, Pomegranate, Thyme
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Producer: Sebastian Ramirez
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Region: Calarcá, Quindio
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Process Method: Anaerobic Natural
- Varietal: Pink Bourbon
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Altitude: 1650-2000masl
Roaster's Comment: This coffee was on the same cupping table when Josh Peacocke, who placed 2nd at the NZ Barista Champs, was selecting his competition coffee for the 2025 season. It stood out immediately with a truly unique flavour and aroma on the mid palate, which genuinely excited me to share it with everyone. The acidity is high and clean, with fun, funky notes throughout. Having worked with this producer’s coffees before, I knew this lot would be just as impressive as the others he produces. It really shows the level of care and intention he puts into his controlled fermentation process.
Sebastián Ramírez, a fourth-generation producer from Quindío, Colombia, runs Finca El Placer with a focus on sustainability and innovation. He is known for developing unique fermentation methods that create complex and memorable coffees.
The cherries ferment in 200L drums for 168 hours at a steady 18 °C with CO₂ injection, enriched by a lactic acid culture and lemongrass-derived microorganisms. Drying begins under canopy conditions at 40 °C and 25% humidity for about 20 days, followed by an additional 5 days under poly-shade for gentle, even development.
Limited stock only - catch it while you can.
