About this Coffee

Sebastian Ramirez, a native of Quindio, a department known for its great coffee culture, is part of the fourth generation of family coffee growers. Six years ago, for those turns that life takes, Sebastian took the reins of the house. He got to the seventh semester of law when he had to dedicate himself to his father's farm.

Currently, Sebastián has established himself as one of the most famous specialty coffee producers in Colombia, however his motivation is to continue producing excellent coffee where he continues to leave the name of the El Placer farm high.

Process:
● STEP 1. THE CHERRIES ARE PICKED AND SELECTED TO REACH THE RATIO OF 95% RIPE AND 5% SEMI-RIPE.
● STEP 2. THE CHERRIES ARE ROLLED IN PLASTIC BAGS LIKE A TACO ROLL AND UNDERGO AN ANAEROBIC PROCESS FOR 200 HOURS AT AN AVERAGE TEMPERATURE OF 40°C
● STEP 3. 1ST DRYING PHASE IN MARQUESINAS AT A CONTROLLED TEMPERATURE OF 40°C AND 25% RELATIVE HUMIDITY FOR APPROXIMATELY 15 DAYS
● STEP 4. THE CHERRIES ARE THEN PUT IN GRAIN-PRO BAGS TO STABILISE FOR ANOTHER 15 DAYS.