This is our first collaboration with Sebastián Ramírez and Finca El Placer – and this White Honey Geisha may be one of the most expressive lots we’ve roasted since the beginning: an intensely aromatic, floral, vividly sweet, and richly blossoming coffee with flavors ranging from bergamot & green tea to apricot and pineapple—bold, playful, and truly unforgettable. And incredibly delicious! ABOUT THE PRODUCER SEBASTIÁN RAMÍREZ Sebastián is a fourth-generation coffee producer from Quindío who left his law studies to take over his father’s farm, El Placer, in the village of Buenos Aires de Calarcá. The 14-hectare farm sits at 1,650–2,000 m a.s.l., shaded by native trees and surrounded by rich biodiversity—conditions that allow for slow, even cherry ripening. In recent years, he has developed El Placer into both a coffee farm and an experimental process lab, and his coffees are now considered among the most sought-after in Colombia. ABOUT THE PROCESS El Placer Gesha White Honey is processed with great care and precision. The coffee cherries are meticulously sorted to ensure an optimal ratio of 95% fully ripe and 5% semi ripe fruit. The coffee then undergoes anaerobic fermentation in 200-liter tanks at a stable temperature of 18°C, with controlled CO₂ addition. During this phase, the cherries are submerged in water with gentle oxygen circulation for 48 hours. After fermentation, the beans are dried in two carefully controlled stages, where the process is slowed and refined under shade netting to preserve clarity and complexity. Finally, the coffee is packed in GrainPro bags and allowed to stabilize for 15 days before export.

This is our first collaboration with Sebastián Ramírez and Finca El Placer – and this White Honey Geisha may be one of the most expressive lots we’ve roasted since the beginning: an intensely aromatic, floral, vividly sweet, and richly blossoming coffee with flavors ranging from bergamot & green tea to apricot and pineapple—bold, playful, and truly unforgettable. And incredibly delicious! ABOUT THE PRODUCER SEBASTIÁN RAMÍREZ Sebastián is a fourth-generation coffee producer from Quindío who left his law studies to take over his father’s farm, El Placer, in the village of Buenos Aires de Calarcá. The 14-hectare farm sits at 1,650–2,000 m a.s.l., shaded by native trees and surrounded by rich biodiversity—conditions that allow for slow, even cherry ripening. In recent years, he has developed El Placer into both a coffee farm and an experimental process lab, and his coffees are now considered among the most sought-after in Colombia. ABOUT THE PROCESS El Placer Gesha White Honey is processed with great care and precision. The coffee cherries are meticulously sorted to ensure an optimal ratio of 95% fully ripe and 5% semi ripe fruit. The coffee then undergoes anaerobic fermentation in 200-liter tanks at a stable temperature of 18°C, with controlled CO₂ addition. During this phase, the cherries are submerged in water with gentle oxygen circulation for 48 hours. After fermentation, the beans are dried in two carefully controlled stages, where the process is slowed and refined under shade netting to preserve clarity and complexity. Finally, the coffee is packed in GrainPro bags and allowed to stabilize for 15 days before export.