Floral aroma like jasmine, taste of pineapple, orange wine and darjeeling tea, honey-like sweetness and accompanying aftertaste.

Profile

Roaster's Comment

Super floral Sebastian Ramirez Geisha Honey is here!

Sebastian Ramirez's farm is located in Quindío, in west-central Colombia. This region is part of the Coffee Cultural Landscape of Colombia, recognized as a UNESCO World Heritage Site, and has experienced economic growth through coffee production.

This lot showcases a beautiful harmony of variety, terroir, and processing.

The floral notes of jasmine and black tea characteristic of the Geisha variety, the well-structured acidity and sweetness typical of Colombian coffees, and the rich flavors reminiscent of pineapple and orange wine developed through the honey process with aerobic fermentation- all these elements come together in a beautifully balanced cup, without any single characteristic overpowering the others.

With such a complex coffee, our approach to roasting is one of restraint. Rather than developing it too far and adding excessive sweetness, we focus on preserving the qualities already present in the beans.

Carefully managed at every stage, from origin to roastery, this is a truly exceptional coffee. We hope you'll take the opportunity to experience it for yourself.

Factory's Note

Behind El Placer Farms is a passionate producer with deep roots in coffee and the land. Combining hands-on experience with scientific curiosity, their work is driven by a commitment to quality, sustainability, and innovation.
From precise cherry selection to unique fermentation protocols, every step is carefully crafted to create coffees with clarity, balance, and identity. More than chasing cup scores, the goal is to deliver meaningful experiences in every brew.
Believing in coffee as a force for good, the producer champions fair practices and continuous improvement—sharing Colombia’s rich coffee heritage, one exceptional cup at a time.

About the Exporter

El Placer Farms is located in the heart of Colombia’s Eje Cafetero, a region known worldwide for producing some of the finest coffees on Earth. Our farm is surrounded by lush mountains, thriving biodiversity, and fertile volcanic soils that contribute to the complexity and richness of every bean we grow. We specialize in eco-conscious coffee production, using natural and semi-washed processing methods that highlight the unique attributes of each lot. These methods not only preserve the authentic flavors of our terroir but also reduce our environmental impact through water conservation and low-energy drying systems. At El Placer, innovation goes hand-in-hand with tradition. We are constantly exploring new techniques and fermentation styles to enhance cup quality while staying rooted in sustainable farming practices. Every harvest is carefully monitored, and every batch is crafted with precision—because we believe great coffee starts with responsible stewardship of the land.

Process Details

Freshly harvested, fully ripe Gesha cherries are handpicked and sorted to ensure only the highest quality fruit is used. The cherries undergo a brief aerobic fermentation in open tanks for 24–36 hours to enhance aromatic complexity and sweetness. After fermentation, the cherries are pulped carefully, leaving a precise amount of mucilage on the parchment. This yellow honey stage allows for controlled sugar exposure during drying, resulting in an elegant balance between the clarity of washed coffees and the body of naturals. The coffee is then dried slowly on raised beds under shaded conditions, with regular turning to ensure uniform drying over 20–25 days. This gradual drying preserves the integrity of the mucilage and helps develop delicate floral and fruity notes characteristic of high-quality Gesha.