Producer: Sebastian Ramirez
Farm: El Placer
Region: Quindío
Variety: Pink Bourbon
Process: Washed
Altitude: 1800 masl
Harvested: 2025
 
Cupping notes: Red berries, orange blossom, plum, caramel, floral, citrus.
 
El Placer sits in the hills of Quindío, but it doesn’t really behave like a traditional farm. It started life as a big 1980s estate and has slowly been reshaped into something more focused: a place where growing, sourcing and processing all orbit around one idea - getting the best possible expression out of Colombian coffee.
 
Sebastian, who runs El Placer, has turned post-harvest into his main craft. Half of the original estate still produces cherries, while the rest functions as a processing hub. Here he works with coffee from his own fields and with carefully selected lots from Huila, including varieties like Geisha, Pink Bourbon, Wush Wush and SL28. Everything that comes through the station is treated with the same careful, methodical approach, whether it’s destined for competition tables or everyday brewing.
 
This Pink Bourbon is one of the simpler faces of El Placer: a straightforward washed lot that shows the farm without any extra drama. Ripe cherries are picked, depulped and fermented in tanks for around a day before being washed and dried with care - a clean, classic process that Sebastian uses as a reference point for everything else he does.
 
It’s a grounded, honest expression of El Placer: no theatrics, just a clear view of the farm, the variety and Sebastian’s way of working. If you want to understand where his more experimental coffees begin, this is a very good place to start.