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Sebastian Ramirez is a fourth-generation coffee farmer who specializes in Carbonic Maceration & varietal innovation, pushing the boundaries of specialty coffee. His farm, El Placer, operates as a processing facility rather than a traditional coffee farm. In the 1980s, it was a large coffee estate in Quindío, but today, only half of its original production remains active. He oversees the purchase of cherries grown on the farm and sources select specialty varieties from Huila—currently, his Geisha and some Pink Bourbon come from there. Sebastian is responsible for processing and developing flavor profiles, ensuring the highest quality in every batch. Additionally, he has recently acquired a new farm, where he plans to focus on cultivating more exclusive varietals such as wush wush, Sl 28, etc. that are not easily grown in his region.

This coffee takes us to Christmas festivities, to grandmother's sweets, and the warmth of home. It's fermented in cherry anaerobically for 120 hours with CO2 injection, then fermented in dry with cinnamon chips, and finally depulped and dried for approximately 20 days. The outcome? A delicate spice and chocolate-filled coffee.

Each bag contains 250 grams of coffee. Roasted in Los Angeles by section1.