El Placer – Colombia

Sebastian Ramirez and his work at El Placer need little introduction, with his coffees being used (with great success) in the highest levels of the global competitive coffee circuit. Who better to speak to it then the El Placer team themselves:

"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."

The cherries of this pink bourbon varietal were harvested and sorted carefully, with 95% of them being picked ripe and the remaining 5% semi-ripe. The coffee then undergoes an anaerobic fermentation process in tanks for 200 hours with CO2 injection, which gives it a distinct flavor profile. After fermentation, the coffee is dried in raised beds called marquesinas for around 20 days at a constant temperature of 40°C and 25% humidity. After drying, the coffee is stabilized for 15 days in grain-pro packaging.