Variety: Geisha
Process: Anaerobic Carbonic Maceration White Honey
Fermentation: 48hr anaerobic with CO2 injection
Producer: Sebastian Ramirez
Farm: Finca El Placer
Elevation:  1750 - 2000 MASL
Region: Quindio
Origin: Colombia
Notes: Green Apple Candy, Orange Chiffon Cake, Earl Grey
 
Sebastián Ramírez grew up in Quindío, Colombia, a region deeply rooted in coffee tradition. He’s a fourth-generation coffee grower who, six years ago, chose to step away from law studies to carry forward his father’s work at El Placer, their 14-hectare farm in the village of Buenos Aires de Calarcá. At 1,650–2,000 meters above sea level and shaded by native trees, the farm is a place where coffee thrives. Today, Sebastián is dedicated to continuing his family’s legacy—nurturing El Placer and sharing coffees that reflect both place and passion.
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The Geisha White Honey CM coffee beans are processed with great care and attention to detail. The cherries are collected and sorted to ensure 95% reaches ideal ripeness. The beans then undergo anaerobic fermentation in 200-liter tanks at a constant temperature of 18°C, with CO2 injection and submersion in water with an oxygen pump for 48 hours. After fermentation, the beans undergo a two-phase drying process, which is carefully controlled and slowed down using shade netting.
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The result is a crisp, sweet cup filled with floral and fruit notes, with the elegance of an afternoon tea in a blooming garden.