Sebastián Ramirez El Placer
$20.00 – $200.00
This combination of eccentric processing and meticulous technique makes for an unforgettable and unique cup of coffee. We taste Hops, Lemongrass, & Lime Candy.
IPA Black Honey: Bright, Zesty, Fun
This experimental hops infused black honey process coffee has a wealth of creamy citrus flavor. The most prominent being lime. Both the flowers and the fruit. Meyer Lemon, pomelo, and a hint of orange are also present. It has a green apple acidity and aroma. All are well balanced by herbaceous flavors in the profile. Obviously there is a lot of hops going on but lemongrass is also there. It’s exceptionally aromatic and lively in the cup.
There is a fantastic complexity to it. The volume of citrus and floral flavors it has to offer is a signature profile for Finca El Placer’s infamous “IPA” process coffees. Mellow floral tones like vanilla and citrus blossoms are underscored by a sugary sweetness and a chocolaty undertone. There is a rich, lactic body with a silky feel to it that creates a lovely harmony.
There is a lingering aftertaste of dry white wine that melds with the wonderful body of the coffee. Sebastian Ramirez’s famous attention to detail pays off.
This coffee can be dialed in on different brewers. We absolutely love it on espresso. It is a fun bean for an adventurous coffee drinker to tinker with. Conical pour-over brews were vibrant and acidic. Bright and silky. But our favorite brews where flat-bottomed filters with a moderate grind and a lower coffee to water ratio. These brews specifically offer a rounder cup and more pronounced mouthfeel.
Espresso brews taste like hazy IPA, lime-ade, and lemon curd with a rich texture, and a dry dark chocolate finish. Cold drip brews were like fresh citrus juice and wet hop florals. It is harmonious, and heavy on the tongue at first then it gets thinner and the nuances of each individual flavor shine through.
In conclusion, experimental process coffee is crisp and versatile. Brew it any way you like. Regardless how you do, it’s an absolute snack.
Sebastian Ramirez and El PLacer
His ability to experiment with coffee to create reliable and replicable quality year after year is masterful. We’re excited to have his popular coffee on the menu. We’ve been brewing it in the Kalita wave non-stop!
In Calarcá, Quindío, Colombia, at an elevation over 1700 masl you will find Fincas El Placer. For over twelve years, thirty five year old Sebastian Ramirez is the fourth generation in his family to farm coffee here. He is infamous for his experience as a traditional grower and also for his more recent mastery of the carbonic maceration technique. He applies it to almost all of his coffees. A microbiology lab on site provides for exacting processing utilizing the naturally occurring microbes in the coffee’s biome.
He works with local labs to understand as much as possible about the native flora, bacteria, and yeasts, on the coffee cherries that facilitate the fermentations performed before the coffee undergoes dry, washed, and honey processing at the farm. Ensuring the perfect conditions exist for optimal flavor requires precise environmental controls and sometimes inoculating with cultures of the flora that are most beneficial to the flavor profile.
Sebastian mentors in the region and helps train young producers in the art of picking, sorting, and processing their cherries. At El Placer, they approach farming in a sustainable way. They avoid pesticides and herbicides and remove weeds bi- monthly. The coffee benefits from soil auditing so healthy plants can help produce premium cups.
