Sebastian Ramirez (Natural)

Sebastian Ramirez

Sebastian Ramirez, 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.

El Placer Farms sold coffee to the local cooperatives before Sebastian's time. The prices paid for coffee were always dictated by the coffee market. Sebastian's thoughts were on this: “Too much work for little reward.” Before he started leading El Placer Farms, he enrolled in a three-year coffee education at Sena, one of Colombia’s public educational services that is well known for delivering high-quality education. Sebastian first focused on learning to taste coffee,
“I knew this was the way to go. Many coffee producers don’t know how their coffee tastes and end up selling it at low prices for this reason. If you know how your coffee tastes, you will likely connect with people looking for specific flavours. On top of that, you can have more control over your pricing. It is a win-win.

During those three years, Sebastian also learned about farming and processing techniques, coffee roasting, and how to brew coffee using different methods. His work also takes a community approach. El Placer Farms provides free consultancy to coffee producers from whom Sebastian buys coffee cherries to encourage them to produce the best coffee they can. El Placer Farms has been recognised in several international championships; in 2023, our Wush Wush won the WCIGS championship, and in 2024, our Gesha White Honey won the Irish Barista Championship and also placed 6th in the WBC, just to name a few of El Placer’s achievements.

Quindío, Colombia

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. By encouraging producers to enhance the quality of their coffee, they share their knowledge, experiences, and market opportunities, enabling them to benefit from increased sales and exposure.

Natural Anaerobic

This coffee was first harvested and graded, it then underwent an Anaerobic fermentation in 200 litre drums for 72 hours. It was followed by drying under canopy—controlled at 40 °C and 25% relative humidity for approximately 15 days (slow & steady). The coffee is then packed into GrainPro bags and stabilised for 15 days, followed by hulling (removal of parchment) and final bean selection.

Our Relationship:

Sebastian Ramirez x Cairngorm Coffee

This coffee is made possible from the hard work of Sebastian Ramirez and Jairo Arcila. Sebastian Ramirez is the owner of The Project El Placer Farms, a project in Colombia we have bene lucky enough to purchase a few coffees from this year, after meeting some of the team at London Coffee Festival. El Placer Farms work directly with roasters from their farm in Colombia, allowing a direct trade relationship, ensuring traceability, and reliability

Varietal

Blend

Growing Altitude

1750 masl

Recommended Resting Period

5 days

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