More awesomeness from our pal Sebastian Ramirez and his farm, El Placer. Sebastian Ramirez is celebrated globally for his unwavering commitment to cultivating and processing coffee to the highest standards. El Placer serves as a farm and a processing facility for local producers.

The El Placer team hand-picks the ripest coffee cherries and sorts them for quality and density. The coffee is then depulped and placed in 200-liter tanks to ferment anaerobically at a constant temperature for 36 hours. The coffee is then rinsed and placed on shaded open patios at 40 degrees Celsius for 5 days. The coffee is then stabilized in a cool, dark room until export.

The result is a fantastic cup that is equal parts complex and crushable. The floral and fruity combo reminds us of Fruit Loops and cane sugar with an elegant and clean finish. Sebastian smashed it again with a fantastic coffee that will keep you coming back for more.