To close out the year, we’re excited to share a coffee that’s truly exceptional. Our final release of 2025 comes from the renowned El Placer farm in Quindío, Colombia, brought to us by our friends at Macarena Coffee and produced by Sebastian Ramirez.
This coffee is part of our rotational lineup, highlighting unique lots from around the world that we’re excited to share with you while they’re at their peak. Each seasonal release offers a snapshot of the producers’ vision, the farm’s terroir, and the unique flavours of that harvest — and El Placer is no exception.
Sebastian Ramirez and his work at El Placer need little introduction. His coffees have achieved great success on the global competitive coffee circuit, and the team at El Placer continues to innovate in every cup:
"At The Project El Placer Farms, we specialize in the export of green coffee from Colombia, working side by side with producers who share our passion for innovation and excellence. Our focus is on natural, honey, and co-fermented processes, carefully designed to highlight unique flavor profiles and create coffees with a true sense of identity.
We are not just offering coffee; we are part of the new revolution of specialty coffee — where traceability, transparency, and creativity come together. Each lot we export tells a story of origin, of producers dedicated to pushing boundaries, and of a Colombia that leads the way in innovation and flavor.
Our mission is to connect producers and roasters directly, delivering exceptional coffees with efficiency, speed, and the authenticity that defines us. With us, every bean is more than coffee — it is the future of Colombian specialty."
Looking Back at 2025
We have released several coffees this year, each one unique and meaningful to us. As 2025 comes to a close, we hope you enjoy El Placer as much as we do. Thank you for being part of our journey.
– The Timbertrain Team
FAQ
1. What are the tasting notes of El Placer?
Strawberry yogurt, grape candy, rose, and blueberry. El Placer opens with vibrant acidity, bright florals and creamy fruit sweetness.
2. What variety is this coffee?
Pink Bourbon
3. What is the processing method "Midnight Bloom Natural"?
The cherries are carefully harvested and sorted, with 95% fully ripe and 5% semi-ripe. They undergo anaerobic fermentation in tanks for 200 hours with CO₂ injection, which gives the coffee its unique flavour profile. After fermentation, the coffee is dried in raised beds (marquesinas) for around 20 days at 40°C and 25% humidity, then stabilized for 15 days in grain-pro packaging.
4. How is this coffee roasted?
Since this lot is already so aromatic and flavourful from it's processing, the main focus in the roast profiling is to keep the clarity, complexity and expression that the producer has worked so hard to create. This coffee also presents a fun roasting challenge due to it's processing method, which makes it behave quite differently to other more typically processed coffees and requiring much less heat application in the roasting process to achieve full development in the cup.
5. What is the highlight of this coffee?
As shared by Tait, our head roaster, the highlight of this coffee is it's ability to break people's pre-conceived notion of what coffee as a beverage can be and introduce them to more exotic flavour profiles and processing methods. The candy-like sweetness and crazy complex aromatics are totally different than what a lot of people are used to, so it's a great coffee to share with friends and family.
6. What is the best brewing method for this coffee?
We recommend percolation brewing using a paper-filtered method. We brewed this coffee with a small V60—check out our full El Placer brew guide here.
