Colombia Coffee Competition Coffee- El Placer Special Anaerobic Honey Pink Bourbon
Regular price
$29.00
Sebastián Ramírez – El Placer Farm - Special Anaerobic Honey Pink Bourbon
This coffee isn’t just grown — it’s lived. Sebastián Ramírez comes from Quindío, one of Colombia’s most iconic coffee regions, and represents the fourth generation of a coffee-growing family. But his path wasn’t linear. Six years ago, life pulled him away from law school and back to the family farm, El Placer, in the village of Buenos Aires de Calarcá.
What he inherited wasn’t just land — it was responsibility, uncertainty, and a hard truth: producing commodity coffee alone was no longer enough to survive. What followed was curiosity, resilience, and a complete rethinking of what coffee could be.
We Taste
Rosemary | Pomegranate | Hibiscus
We Feel
Medium body | Silky & Clean | Pleasant red wine tannic finish
Degree of Roast
Light to Medium
Suitable for
Filter | Espresso
Region: Calarca - Quindio, Colombia
Producer: Sebastian Ramirez, El Placer
Altitude: 1650-2000masl
Harvest: September to December
Varieties: Pink Bourbon
Processed: Special Anaerobic Honey
Sebastián Ramírez – El Placer Farm - Special Anaerobic Honey Pink Bourbon
This coffee isn’t just grown — it’s lived. Sebastián Ramírez comes from Quindío, one of Colombia’s most iconic coffee regions, and represents the fourth generation of a coffee-growing family. But his path wasn’t linear. Six years ago, life pulled him away from law school and back to the family farm, El Placer, in the village of Buenos Aires de Calarcá.
What he inherited wasn’t just land — it was responsibility, uncertainty, and a hard truth: producing commodity coffee alone was no longer enough to survive. What followed was curiosity, resilience, and a complete rethinking of what coffee could be.
We Taste
Rosemary | Pomegranate | Hibiscus
We Feel
Medium body | Silky & Clean | Pleasant red wine tannic finish
Degree of Roast
Light to Medium
Suitable for
Filter | Espresso
Region: Calarca - Quindio, Colombia
Producer: Sebastian Ramirez, El Placer
Altitude: 1650-2000masl
Harvest: September to December
Varieties: Pink Bourbon
Processed: Special Anaerobic Honey
Size
Grind
Colombia Coffee Competition Coffee- El Placer Special Anaerobic Honey Pink Bourbon
Regular price
$29.00
Sebastián Ramírez – El Placer Farm - Special Anaerobic Honey Pink Bourbon
This coffee isn’t just grown — it’s lived. Sebastián Ramírez comes from Quindío, one of Colombia’s most iconic coffee regions, and represents the fourth generation of a coffee-growing family. But his path wasn’t linear. Six years ago, life pulled him away from law school and back to the family farm, El Placer, in the village of Buenos Aires de Calarcá.
What he inherited wasn’t just land — it was responsibility, uncertainty, and a hard truth: producing commodity coffee alone was no longer enough to survive. What followed was curiosity, resilience, and a complete rethinking of what coffee could be.
We Taste
Rosemary | Pomegranate | Hibiscus
We Feel
Medium body | Silky & Clean | Pleasant red wine tannic finish
Degree of Roast
Light to Medium
Suitable for
Filter | Espresso
Region: Calarca - Quindio, Colombia
Producer: Sebastian Ramirez, El Placer
Altitude: 1650-2000masl
Harvest: September to December
Varieties: Pink Bourbon
Processed: Special Anaerobic Honey
Sebastián Ramírez – El Placer Farm - Special Anaerobic Honey Pink Bourbon
This coffee isn’t just grown — it’s lived. Sebastián Ramírez comes from Quindío, one of Colombia’s most iconic coffee regions, and represents the fourth generation of a coffee-growing family. But his path wasn’t linear. Six years ago, life pulled him away from law school and back to the family farm, El Placer, in the village of Buenos Aires de Calarcá.
What he inherited wasn’t just land — it was responsibility, uncertainty, and a hard truth: producing commodity coffee alone was no longer enough to survive. What followed was curiosity, resilience, and a complete rethinking of what coffee could be.
We Taste
Rosemary | Pomegranate | Hibiscus
We Feel
Medium body | Silky & Clean | Pleasant red wine tannic finish
Degree of Roast
Light to Medium
Suitable for
Filter | Espresso
Region: Calarca - Quindio, Colombia
Producer: Sebastian Ramirez, El Placer
Altitude: 1650-2000masl
Harvest: September to December
Varieties: Pink Bourbon
Processed: Special Anaerobic Honey
Size
Grind
Sebastián Ramírez – El Placer Farm - Special Anaerobic Honey Pink Bourbon
This coffee isn’t just grown — it’s lived.
Sebastián Ramírez comes from Quindío, one of Colombia’s most iconic coffee regions, and represents the fourth generation of a coffee-growing family. But his path wasn’t linear. Six years ago, life pulled him away from law school and back to the family farm, El Placer, in the village of Buenos Aires de Calarcá. What he inherited wasn’t just land — it was responsibility, uncertainty, and a hard truth: producing commodity coffee alone was no longer enough to survive.
What followed was curiosity, resilience, and a complete rethinking of what coffee could be.
We Taste
Rosemary | Pomegranate | Hibiscus
We Feel
We Feel
Medium body | Silky & Clean | Pleasant red wine tannic finish
Degree of Roast
Light to Medium
Suitable for
Filter | Espresso
Region: Calarca - Quindio, Colombia
Producer: Sebastian Ramirez, El Placer
Altitude: 1650-2000masl
Harvest: September to December
Varieties: Pink Bourbon
Processed: Special Anaerobic Honey
Producer: Sebastian Ramirez, El Placer
Altitude: 1650-2000masl
Harvest: September to December
Varieties: Pink Bourbon
Processed: Special Anaerobic Honey
BREWING METHOD
| In | Out | Extract | |
| Espresso | 18g - 19g | 36g - 38g | 24 - 28 sec |
| Filter | 18g - 20g | 340g - 360g | 2:30 - 2:45 min |
Origin and Producer
After discovering specialty coffee through cupping sessions in Armenia, Sebastián immersed himself in fermentation, processing, and quality. Slowly — and with plenty of resistance along the way — El Placer transformed. Part of the farm was leased, diverse varieties were planted, bananas and plantains added resilience, and specialty coffee became the heart of the operation. Today, Sebastián is recognised globally as one of Colombia’s most progressive specialty producers, known for pushing boundaries while staying deeply connected to origin.
But El Placer goes further. A 350-year-old family house has become a living coffee experience — a place where visitors walk through coffee from seed to cup, seeing the reality behind every brew. It’s not about spectacle. It’s about honesty, education, and connection.
The Process | Precision with Purpose
Sebastián is widely respected for advanced fermentation techniques — particularly carbonic maceration and controlled anaerobic processes. This lot reflects that mastery.
Sebastián is widely respected for advanced fermentation techniques — particularly carbonic maceration and controlled anaerobic processes. This lot reflects that mastery.
Step 1: Harvest and sort cherries for desired ripeness.x
Step 2: Anaerobically process cherries in CO2 for 100 hours at 18°C.
Step 3: Pulped cherries undergo a second anaerobic process for 72 hours with a mix of coffee must, lactic acid inoculum, and lemongrass microorganisms harvested in their own farm.
Step 4: First drying phase at 40°C and 25% humidity for 20 days.
Step 5: Second drying phase under shading tarps for about 5 days.
Step 6: Pack beans in grain pro bags and stabilize for 15 days.
In the Cup | Anything but Ordinary
This coffee is vibrant, expressive, and layered — a true Sebastián Ramírez signature.
Expect intense herbaceous, wildflower honey sweetness and lifted acidity. Aromatics lead with rosemary and citrus blossom, followed by pomegranate, lime and a soft herbal lift. The texture is silky, the finish long and elegant, with fermentation amplifying — not masking — origin character.
If you love coffees that feel alive, articulate, and deeply memorable, this one delivers.
Why We Love It
At Society Coffee Roasters, we’re drawn to producers who challenge the status quo without losing their roots. Sebastián’s coffees are bold yet disciplined, experimental yet respectful. This is innovation grounded in understanding — and it shows in every sip.
This is more than a coffee.
It’s a personal decision turned into a life’s work.
From Quindío to your cup — welcome to El Placer.
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