Sebastian Ramirez Pink Bourbon Washed Pink Bourbon About the Farm: El Placer Nestled in Quindío, El Placer has evolved from a sprawling 1980s coffee estate into something far more refined—a dedicated processing facility where precision meets tradition. Sebastian has reimagined what a coffee farm can be. While half of the original estate still produces cherries, his true expertise lies in post-harvest processing and flavor development. He carefully selects cherries from the farm alongside premium varieties sourced from Huila, including sought-after Geisha and Pink Bourbon lots. Every batch that passes through El Placer reflects Sebastian's meticulous approach to processing. He doesn't just handle coffee—he crafts flavor profiles, unlocking the unique characteristics hidden within each cherry. Looking ahead, Sebastian has acquired new land dedicated to cultivating rare and exclusive varietals like Wush Wush and SL 28—varieties that demand specific conditions and expert care. This expansion represents his commitment to pushing the boundaries of what Colombian specialty coffee can achieve. When you taste coffee from El Placer, you're experiencing the result of decades of knowledge, careful sourcing, and a relentless pursuit of quality. Flavor Profile Tasting Notes: Caramel Kettle Corn | White Florals | Citrus Process: Washed Best Brewing Methods: Pour-over, Auto Drip, Espresso The Foundation: Washed Bourbon Rosado For Sebastian, Bourbon Rosado is more than a favorite varietal—it's his baseline, the coffee that sets the standard for everything that follows. His washed process exemplifies clarity and balance. There's no cherry fermentation here, just pure, intentional technique: cherries are depulped immediately after harvest, then fermented for 24 to 36 hours before being carefully washed and dried. The result is one of the cleanest expressions in his entire portfolio. This is where Sebastian's creativity takes root. The floral elegance and natural sweetness of this washed Bourbon Rosado serve as his compass—a reference point that guides his experiments across every other process. When he tastes these bright, delicate notes, his mind begins mapping possibilities: which fermentation vessels, which drying methods, which time and temperature combinations might coax out even more complexity in future batches. Think of it as his tuning fork. Before exploring the bolder, more experimental processes in his range, Sebastian returns here—to this clean, transparent cup—to recalibrate his palate and refine his vision. Every innovation at El Placer begins with this simple truth: you can't push boundaries until you've mastered the fundamentals. Brew Equipment Origami Dripper Coffee Details - **Altitude:** 1800 MASL - **Region:** Colombia El Pacer Perfect For: Limited availability | Roasted fresh to order

Sebastian Ramirez Pink Bourbon Washed Pink Bourbon About the Farm: El Placer Nestled in Quindío, El Placer has evolved from a sprawling 1980s coffee estate into something far more refined—a dedicated processing facility where precision meets tradition. Sebastian has reimagined what a coffee farm can be. While half of the original estate still produces cherries, his true expertise lies in post-harvest processing and flavor development. He carefully selects cherries from the farm alongside premium varieties sourced from Huila, including sought-after Geisha and Pink Bourbon lots. Every batch that passes through El Placer reflects Sebastian's meticulous approach to processing. He doesn't just handle coffee—he crafts flavor profiles, unlocking the unique characteristics hidden within each cherry. Looking ahead, Sebastian has acquired new land dedicated to cultivating rare and exclusive varietals like Wush Wush and SL 28—varieties that demand specific conditions and expert care. This expansion represents his commitment to pushing the boundaries of what Colombian specialty coffee can achieve. When you taste coffee from El Placer, you're experiencing the result of decades of knowledge, careful sourcing, and a relentless pursuit of quality. Flavor Profile Tasting Notes: Caramel Kettle Corn | White Florals | Citrus Process: Washed Best Brewing Methods: Pour-over, Auto Drip, Espresso The Foundation: Washed Bourbon Rosado For Sebastian, Bourbon Rosado is more than a favorite varietal—it's his baseline, the coffee that sets the standard for everything that follows. His washed process exemplifies clarity and balance. There's no cherry fermentation here, just pure, intentional technique: cherries are depulped immediately after harvest, then fermented for 24 to 36 hours before being carefully washed and dried. The result is one of the cleanest expressions in his entire portfolio. This is where Sebastian's creativity takes root. The floral elegance and natural sweetness of this washed Bourbon Rosado serve as his compass—a reference point that guides his experiments across every other process. When he tastes these bright, delicate notes, his mind begins mapping possibilities: which fermentation vessels, which drying methods, which time and temperature combinations might coax out even more complexity in future batches. Think of it as his tuning fork. Before exploring the bolder, more experimental processes in his range, Sebastian returns here—to this clean, transparent cup—to recalibrate his palate and refine his vision. Every innovation at El Placer begins with this simple truth: you can't push boundaries until you've mastered the fundamentals. Brew Equipment Origami Dripper Coffee Details - **Altitude:** 1800 MASL - **Region:** Colombia El Pacer Perfect For: Limited availability | Roasted fresh to order