El Placer - Geisha White Honey CM

El Placer - Sebastián Ramírez

Irish Barista Championship 2024 Winner

AESTHETE were lucky enough to acquire the last 5kg of this hugely successful and sought-after lot from Sebastian Ramirez of El Placer. There is no more of this White Honey Geisha from Sebastian.

Get it, freeze it, cherish it! 

 

 

CHAMPAGNE + LYCHEE + UME

 

 

Geisha White Honey Carbonic Macerated

• Origin – Quindio, Colombia
• Producer – Sebastián Ramírez, Finca El Placer
• Variety – Geisha
• Process – White Honey Carbonic Maceration
• Altitude – 1600masl
• FOB – $62.10

 

PROCESS

Step 1: Harvesting and Sorting
We start by harvesting and sorting the cherries,
with 95% being fully ripe and 5% semi-ripe.

Step 2: Anaerobic Fermentation
The cherries undergo anaerobic fermentation in 200-
liter tanks for 48 hours at a constant temperature of
18°C, with CO2 injection. This is followed by 48
hours submerged in water with an oxygen pump.

Step 3: Drying Phases
First Phase: The coffee is dried in a canopy at 40°C
and 25% humidity for approximately 20 days.
Second Phase: Additional drying in a parabolic dryer
for about 5 days, all slow and controlled with shade
cloth.

Step 4: Packaging and Stabilization
The coffee is packaged in Grain-Pro bags and
stabilized for 15 days.

 

FARM

The “El Placer” Farms Project begins with Sebastián Ramírez who is a 4th Generation Coffee Producer at the top of his game producing complex, desirable and delicious coffees.

El Placer means "The Pleasure" in English, and the farm is located in the heart of El Eje Cafetero (the coffee zone) in Calarcá, Quindío at an elevation of 1744 masl.

Sebastián is a fourth-generation coffee producer who began working with coffee fourteen years ago and gained valuable experience managing his parent’s farm. This allowed him to develop the El Placer project which began with his family farm and now includes partner farms of small coffee producers in Quindío and Huila: Andalucía, La Sofia, La Carito and La Paz.

Their Processing Centre “El Placer Farms Hacienda Córcega Beneficio Center” is located in Quimbaya and is equipped with the latest technology, allowing the farms belonging to the project to process their coffee using cutting edge techniques. The project has also undertaken a Generational Relief initiative with the primary goal of educating and inspiring young individuals to pursue careers as coffee producers, thus playing a pivotal role in shaping the future generation of coffee producers.

The El Placer farm itself sits between 1,590 and 1,740 masl in Calarcá, a municipality in the eastern part of the department of Quindío. The lush rolling hills are planted with high quality varieties like pink Bourbon, Geisha, Bourbon Sidra and Wush Wush. Sebastián focuses his attention on the fermentation process and works closely with Q-graders and Q-Processing professionals to perfect his protocols. He’s a young and very passionate producer who also dedicates his time to adopting and caring for rescue dogs with a local charity. Many of his coffee lots are named after his dogs.