Sebastian Ramirez Washed

Varietal: Pink Bourbon
Process: Washed
Altitude: 1750 masl

Sebastian Ramirez, a fourth-generation coffee producer, 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'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.

For this coffee, they begin by harvesting and sorting the coffee cherries, focusing on quality with 90% ripe and 10% semi-ripe cherries. The cherries are then pulped on the same day they are harvested to ensure maximum freshness. The coffee is fermented in traditional tanks for 24 to 48 hours and then washed three times to remove any remaining impurities. The drying phase takes place in a canopy for 15 days, with all drying being slow and controlled. The coffee is then packaged in Grain-Pro bags and allowed to stabilise for 15 days. Finally, the coffee undergoes electronic hulling and selection to ensure only the best beans make it into your cup.