Tropical fruit, cane sugar, jazmin, peach, lime
El Placer, located in the Quindío region of Colombia, is known for its breathtaking altitudes and the exceptional dedication of fourth-generation coffee producer, Sebastián Ramírez. At 1750 meters above sea level, the unique terroir and meticulous processing methods create some of the most sought-after coffees in the world.
These coffees are cultivated with a commitment to sustainable practices and sourced through direct trade, ensuring transparency and fairness for both farmers and buyers.
For over fourteen years, Sebastián has transformed his family’s farm into the expansive El Placer project, now encompassing partner farms across Quindío and Huila. At the heart of their operations, Hacienda Córcega Beneficio Center blends cutting-edge technology with artisanal coffee processing. Known for his innovative fermentation techniques and precise drying methods, Sebastián produces distinctive, award-winning coffee, while also supporting local charities and engaging with his community.
This El Placer Geisha, with an outstanding SCA Cupping Score of 93, is a prime example of Sebastián’s craftsmanship.
The coffee undergoes a specialized White Honey Carbonic Maceration (CM) process, where the cherries are treated to a 48-hour carbonic maceration in sealed tanks to intensify their natural flavors. After careful pulping and fermentation, followed by a 25-day drying process, the result is a coffee with remarkable complexity and brightness.
Tasting Notes: A vibrant mix of tropical fruit flavors, cane sugar sweetness, and delicate floral jasmine, rounded off with notes of peach and lime, creating a balanced and intricate profile.
Sebastían Ramírez - Geisha CM White Honey Nano Lot
V60 Recipe
Blooming phase
Sebastían Ramírez - Geisha CM White Honey Nano Lot
Espresso Brew Ratio
Proportion Geisha - 1:2 ( for every 1 gram of coffee grounds, you extract 2 grams of espresso.)