El Placer's primary focus is utilising natural and honey processing methods, which use minimal to no water. They aim to reduce pesticide use by employing sustainable farming practices to control pests and weeds naturally. This commitment to sustainability is a key component of their approach to coffee production. They actively invite local producers to visit our processing facilities, where they can learn and adopt our techniques.

Sebastian, who produced this coffee alongside regional producers of Colombia, is a fourth-generation coffee producer, and has grown coffee for almost two decades. Sebastian’s family has been producing coffee for over 100 years. When the time came for him to continue his family legacy, he knew this was his opportunity to change the family’s business model
radically.

This blend brings together three distinct processing methods: washed, natural anaerobic, and purple fruits co-fermentation, each contributing its own character to the final cup. The washed component provides clarity and structure, while the natural anaerobic adds depth and body. The purple fruits co-fermentation introduces a vibrant, fruit-forward complexity that ties everything together. By combining these processes from a single origin, the result is a coffee that's layered and balanced, showcasing the range of what Colombian producers can achieve.

1,680 masl

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At least 5 days