Sebastián Ramiréz

ABOUT THE FARMER

The Finca El Placer farm is owned by Sebastián Ramírez, a fourth generation coffee farmer. He has been running the family farm for more than ten years. Sebastián uses dry, washed and semi-washed coffee processes and all varieties undergo carbonic maceration. He tries to minimize water consumption on the farm, so conventional washed processes are being abandoned. In his quest to maximize the flavor potential of each variety, Sebastián takes it a step further by trying to preserve as much of the coffee cherry as possible during fermentation.

COUNTRY

Colombia

LOCATION

El Eje Cafetero, Quindio

FARM

Finca El Placer

ALTITUDE

1500 – 1744 m

SIZE OF THE FARM

1000 ha

COFFEE VARIETIES

Gesha, Wush Wush, Pink Bourbon, Yellow Bourbon, Red Bourbon, Caturra, Castillo, Colombia

ABOUT THE FARM

Farma El Placer means “pleasure”, an apt name for Sebastián’s coffees and his experimental processing methods. The farm is located in the Quindío region at an altitude of 1500 to 1744 meters above sea level.

ABOUT THE PROCESSES

Coffee processing: hand-picked, only ripe cherries are hand-picked from the tree. The selection is continued by immersing the whole cherries in tanks of water and removing the floating beans called flotes. This ensures that only the best cherries undergo the fermentation process. Finally, the coffee cherries are still sorted by hand to ensure the best selection of coffee. At the beginning of each process, the cherries are sealed in 200-liter plastic containers filled with CO2, carbon dioxide. Thanks to the CO2, the cherries are carbonically macerated in the plastic containers.

“At the beginning of each process, the cherries are sealed in 200-liter plastic containers filled with CO2, carbon dioxide.”

The processing phase of the honey method can take several hours. In the first step, the cherries are partially crushed, leaving a juicy pulp. This is followed by carbonic maceration in plastic tanks. The coffee is then partially washed and carbonic macerated again. During fermentation, the pH level and temperature are carefully monitored. Finally, the coffee is dried on African beds called Marquesinas. The drying process takes up to 30 days or until the coffee reaches the desired moisture content of between 10 % and 12 %.

The dry or natural process is a one-off fermentation process that can take up to 700 hours depending on the desired flavor and overall coffee profile Sebastian wants to achieve. The coffee is fermented in its own pulp. It is then dried, as with the other processes, for 30 days. This is followed by dehulling and proper storage of the coffee in jute bags to stabilize the flavors.

Yellow fruits - infused by yellow fruits

Harvesting and sorting of Castillo cherries by processed fermentations with maracuja in five steps:

 

    1. Hand-picking of the cherries (95 % ripe, 5 % semi-ripe).
    2. Anaerobic fermentation in 200-liter tanks for 120 hours at a constant temperature of 18 °C + wine yeast.
    3. The coffee is then dehulled and the carbonic maceration continues for 72 hours, as carbon dioxide is injected.
    4. At this stage the dehydrated fruit maracuja + fruit glucose enters the tanks. 
    5. This is followed by a check when the coffee is dried at 40 °C in a dryer. The drying phase takes place over a period of approximately 5 days. All drying is slow and controlled. The final stage is bagging and stabilization of the coffee, which takes approximately 15 days.

Purple fruits - fermented with dark grapes

Harvesting and grading of Castillo cherries by processed fermentation with dark grapes in five steps:

 

    1. Hand-picking of the cherries (95 % ripe, 5 % semi-ripe).
    2. Anaerobic fermentation in 200-liter tanks for 120 hours at a constant temperature of 18 °C + wine yeast.
    3. The coffee is then dehulled and the carbonic maceration continues for 72 hours, as carbon dioxide is injected.
    4. At this stage the dehydrated fruit dark grapes + fruit glucose enters the tanks. 
    5. This is followed by a check when the coffee is dried at 40 °C in a dryer. The drying phase takes place over a period of approximately 5 days. All drying is slow and controlled. The final stage is bagging and stabilization of the coffee, which takes approximately 15 days.

Red fruits - fermented with strawberries and cranberries

Harvesting and grading of Castillo cherries by processed fermentation with strawberries and cranberries in five steps:

 

    1. Hand-picking of the cherries (95 % ripe, 5 % semi-ripe).
    2. Anaerobic fermentation in 200-liter tanks for 120 hours at a constant temperature of 18 °C + wine yeast.
    3. The coffee is then dehulled and the carbonic maceration continues for 72 hours, as carbon dioxide is injected.
    4. At this stage the dehydrated fruit strawberries and cranberries + fruit glucose enters the tanks. 
    5. This is followed by a check when the coffee is dried at 40 °C in a dryer. The drying phase takes place over a period of approximately 5 days. All drying is slow and controlled. The final stage is bagging and stabilization of the coffee, which takes approximately 15 days.

LOT CO-23-034 Pink Bourbon - washed, fermented

Processing process of lot Caturra Honey doble anaerobic Cinnamon: the cherries are hand-picked, 95 % ripe and 5 % semi-ripe. This is followed by anaerobic fermentation in 200-liter tanks for 100 hours at a constant temperature of 18 °C. CO2 is added to the tanks, so-called carbonic maceration. The coffee is then dehulled and fermentation continues for 100 hours. At this stage of the fermentation, CO2 is introduced into the tank and cinnamon and other spices are added. This is followed by controlled drying of the coffee on African beds, marquesinas, at 40 °C and 25 % humidity for approximately 20 days. 

The second stage of drying takes place on covered, semi-shaded patios for around 5 days. All the drying processes are very gradual and controlled. The coffee is then stored in Grain-Pro bags for stabilization for 15 days. Hulling followed by hand sorting and vacuum packing.

LOT CO-23-035 Pink Bourbon - washed, fermented

Lot processing Pink Bourbon Honey Doble Anaerobic Houps Session: the cherries are hand-picked, 95 % ripe and 5 % semi-ripe. This is followed by anaerobic fermentation in 200-liter tanks for 100 hours at a constant temperature of 18 °C. CO2 is added to the tanks, carbonic maceration. The coffee is then dehulled and carbonic maceration continues for 72 hours. At this stage, brewer’s yeast and hops are added. This is followed by controlled drying of the coffee on African beds, marquesinas, at 40 °C and 25 % humidity for approximately 20 days. 

The second stage of drying takes place on covered, semi-shaded patios for approximately 5 days. All the drying processes are very gradual and controlled. The coffee is then stored in Grain-Pro bags for stabilization for 15 days. Hulling followed by hand sorting and vacuum packing.

LOT CO-22-051 Gesha - natural

Harvesting and sorting Gesha cherries in five steps:

 

    1. Harvesting and sorting of cherries (95% ripe, 5% semi-ripe).
    2. Anaerobic carbonic fermentation in 200-liter tanks for 100 hours at a constant temperature of 18 °C, during which carbon dioxide is injected into the tanks to displace all the air so that fermentation can continue in a controlled manner without raising the temperature in the tanks.At this stage of the fermentation, the pulp is also added to the Gesha tanks and inoculated with lactic acid.
    3. The first stage is the drying stage, during which the coffee is dried at a temperature of 40 °C and a humidity of 25 % for approximately 20 days. The second stage of drying takes place in the shade of the tree canopy for approximately 5 days. All the drying stages are slow and controlled.
    4. Stabilization of the grain. The coffee waits for 15 days in GrainPro bags to stabilize its flavors.

LOT CO-23-104 Sebastian Ramirez Orange fruits

Harvesting and sorting Gesha cherries in five steps:

 

    1. Harvesting and sorting of cherries (95% ripe, 5% semi-ripe).
    2. Anaerobic carbonic fermentation in 200-liter tanks for 100 hours at a constant temperature of 18 °C, during which carbon dioxide is injected into the tanks to displace all the air so that fermentation can continue in a controlled manner without raising the temperature in the tanks.At this stage of the fermentation, the pulp is also added to the Gesha tanks and inoculated with lactic acid.
    3. The first stage is the drying stage, during which the coffee is dried at a temperature of 40 °C and a humidity of 25 % for approximately 20 days. The second stage of drying takes place in the shade of the tree canopy for approximately 5 days. All the drying stages are slow and controlled.
    4. Stabilization of the grain. The coffee waits for 15 days in GrainPro bags to stabilize its flavors.

LOT CO-23-107 Sebastian Ramirez Lychee

Harvesting and sorting Gesha cherries in five steps:

 

    1. Harvesting and sorting of cherries (95% ripe, 5% semi-ripe).
    2. Anaerobic carbonic fermentation in 200-liter tanks for 100 hours at a constant temperature of 18 °C, during which carbon dioxide is injected into the tanks to displace all the air so that fermentation can continue in a controlled manner without raising the temperature in the tanks.At this stage of the fermentation, the pulp is also added to the Gesha tanks and inoculated with lactic acid.
    3. The first stage is the drying stage, during which the coffee is dried at a temperature of 40 °C and a humidity of 25 % for approximately 20 days. The second stage of drying takes place in the shade of the tree canopy for approximately 5 days. All the drying stages are slow and controlled.
    4. Stabilization of the grain. The coffee waits for 15 days in GrainPro bags to stabilize its flavors.

LOT CO-23-108 Sebastian Ramirez Hops

Harvesting and sorting Gesha cherries in five steps:

 

    1. Harvesting and sorting of cherries (95% ripe, 5% semi-ripe).
    2. Anaerobic carbonic fermentation in 200-liter tanks for 100 hours at a constant temperature of 18 °C, during which carbon dioxide is injected into the tanks to displace all the air so that fermentation can continue in a controlled manner without raising the temperature in the tanks.At this stage of the fermentation, the pulp is also added to the Gesha tanks and inoculated with lactic acid.
    3. The first stage is the drying stage, during which the coffee is dried at a temperature of 40 °C and a humidity of 25 % for approximately 20 days. The second stage of drying takes place in the shade of the tree canopy for approximately 5 days. All the drying stages are slow and controlled.
    4. Stabilization of the grain. The coffee waits for 15 days in GrainPro bags to stabilize its flavors.

LOT CO-23-109 Sebastian Ramirez Taco Roll

Harvesting and sorting Gesha cherries in five steps:

 

    1. Harvesting and sorting of cherries (95% ripe, 5% semi-ripe).
    2. Anaerobic carbonic fermentation in 200-liter tanks for 100 hours at a constant temperature of 18 °C, during which carbon dioxide is injected into the tanks to displace all the air so that fermentation can continue in a controlled manner without raising the temperature in the tanks.At this stage of the fermentation, the pulp is also added to the Gesha tanks and inoculated with lactic acid.
    3. The first stage is the drying stage, during which the coffee is dried at a temperature of 40 °C and a humidity of 25 % for approximately 20 days. The second stage of drying takes place in the shade of the tree canopy for approximately 5 days. All the drying stages are slow and controlled.
    4. Stabilization of the grain. The coffee waits for 15 days in GrainPro bags to stabilize its flavors.

LOT CO-23-110 Sebastian Ramirez Cinnamon

Harvesting and sorting Gesha cherries in five steps:

 

    1. Harvesting and sorting of cherries (95% ripe, 5% semi-ripe).
    2. Anaerobic carbonic fermentation in 200-liter tanks for 100 hours at a constant temperature of 18 °C, during which carbon dioxide is injected into the tanks to displace all the air so that fermentation can continue in a controlled manner without raising the temperature in the tanks.At this stage of the fermentation, the pulp is also added to the Gesha tanks and inoculated with lactic acid.
    3. The first stage is the drying stage, during which the coffee is dried at a temperature of 40 °C and a humidity of 25 % for approximately 20 days. The second stage of drying takes place in the shade of the tree canopy for approximately 5 days. All the drying stages are slow and controlled.
    4. Stabilization of the grain. The coffee waits for 15 days in GrainPro bags to stabilize its flavors.

LOT CO-23-112 Sebastian Ramirez Wush wush

Harvesting and sorting Gesha cherries in five steps:

 

    1. Harvesting and sorting of cherries (95% ripe, 5% semi-ripe).
    2. Anaerobic carbonic fermentation in 200-liter tanks for 100 hours at a constant temperature of 18 °C, during which carbon dioxide is injected into the tanks to displace all the air so that fermentation can continue in a controlled manner without raising the temperature in the tanks.At this stage of the fermentation, the pulp is also added to the Gesha tanks and inoculated with lactic acid.
    3. The first stage is the drying stage, during which the coffee is dried at a temperature of 40 °C and a humidity of 25 % for approximately 20 days. The second stage of drying takes place in the shade of the tree canopy for approximately 5 days. All the drying stages are slow and controlled.
    4. Stabilization of the grain. The coffee waits for 15 days in GrainPro bags to stabilize its flavors.

LOT CO-23-113 Sebastian Ramirez Green fruits

Harvesting and sorting Gesha cherries in five steps:

 

    1. Harvesting and sorting of cherries (95% ripe, 5% semi-ripe).
    2. Anaerobic carbonic fermentation in 200-liter tanks for 100 hours at a constant temperature of 18 °C, during which carbon dioxide is injected into the tanks to displace all the air so that fermentation can continue in a controlled manner without raising the temperature in the tanks.At this stage of the fermentation, the pulp is also added to the Gesha tanks and inoculated with lactic acid.
    3. The first stage is the drying stage, during which the coffee is dried at a temperature of 40 °C and a humidity of 25 % for approximately 20 days. The second stage of drying takes place in the shade of the tree canopy for approximately 5 days. All the drying stages are slow and controlled.
    4. Stabilization of the grain. The coffee waits for 15 days in GrainPro bags to stabilize its flavors.

LOT CO-23-111 Sebastian Ramirez Gesha

Harvesting and sorting Gesha cherries in five steps:

 

    1. Harvesting and sorting of cherries (95% ripe, 5% semi-ripe).
    2. Anaerobic carbonic fermentation in 200-liter tanks for 100 hours at a constant temperature of 18 °C, during which carbon dioxide is injected into the tanks to displace all the air so that fermentation can continue in a controlled manner without raising the temperature in the tanks.At this stage of the fermentation, the pulp is also added to the Gesha tanks and inoculated with lactic acid.
    3. The first stage is the drying stage, during which the coffee is dried at a temperature of 40 °C and a humidity of 25 % for approximately 20 days. The second stage of drying takes place in the shade of the tree canopy for approximately 5 days. All the drying stages are slow and controlled.
    4. Stabilization of the grain. The coffee waits for 15 days in GrainPro bags to stabilize its flavors.

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