Sebastian Ramirez operates El Placer Coffee Project in Quindío, Colombia, within the renowned Eje Cafetero growing region. The farm sits between 1750 and 2000 masl and is managed with a focus on soil health. Herbicides are avoided, weeds are cut regularly, and healthy soil is treated as a direct contributor to cup quality. Sebastian also runs an on-site microbiological laboratory, which supports the development of experimental fermentation protocols.

This lot is a Caturra processed through sugarcane decaffeination (EA ethyl acetate) following an elaborate fermentation sequence. Whole cherries undergo anaerobic fermentation for 120 hours, then the coffee is de-pulped and fermented again for 72 hours with red wine yeast, dehydrated strawberries, and red fruit glucose.