Farm: El Placer

Process: Honey Galaxy Hops Co Ferm

Varietal: Pink Bourbon

MASL: 1700 MASL

Notes: Lychee, Plum, Wild Berries

Farm

The El Placer Farms Project was founded by Sebastián Ramírez, a fourth-generation coffee producer with more than fourteen years of experience managing his family’s farm. What began as a single family operation has grown into a collaborative network of small producers in Quindío and Huila, including the farms El Placer, Andalucía, La Sofía, La Carito, and La Paz. The project spans five farms across the Colombian Coffee Axis, located between 1,200 and 2,100 meters above sea level in Calarcá, Tebaida, Pueblo Tapado, Montenegro, and San Adolfo. Central to the project is the El Placer Farms Hacienda Córcega Beneficio Center in Quimbaya, equipped with modern processing technology. Beyond production, the initiative is committed to generational renewal, offering training and inspiration for young people to build futures as coffee producers.

Process

For this honey process, cherries undergo 100 hours of carbonic maceration in sealed tanks with injected CO₂. They are then pulped with the mucilage left intact and returned to fermentation tanks for another 100-hour carbonic maceration with mosto, lemongrass, and hops. After fermentation, the coffee dries first inside Eldas and then on raised African beds in polytunnels for optimal airflow and uniform drying.