This coffee comes to us from Sebastian Ramirez, a fourth-generation coffee farmer. He has operated his farm, Finca El Placer, in Quindío, Colombia, for over 12 years. In the last few years, Sebastian has been experimenting with different fermentation techniques, carbonic maceration, coffee profiles, and varietals. His coffees have been some of the best we have tasted, and we're thrilled to share them with you.

Sebastian Ramirez and his team process this coffee with great attention to detail. They start by hand-picking the ripest cherries and carefully sorting them to ensure exceptional quality. The beans are then fermented anaerobically for 48 hours in 200-liter tanks at a constant temperature with a CO2 injection. After fermentation, beans are dried with a two-phase process to the ideal moisture level, packaged in Grain-Pro bags, and stabilized for 15 days.

This coffee blew us away on the cupping table. It has an intense sweetness, with floral notes, pops of sugary apricot, and a finish that reminds of turbinado sugar. Here's another killer coffee that you just have to try. Sebastian Ramirez and the folks at El Placer are smashing it out of the park, and we're over the moon to work with them!