Finca El Placer belongs to Sebastián Ramírez, a 4th generation coffee producer who has been running his family estate for over a decade. El Placer means "The Pleasure" in English, and the farm is located at the heart of El Eje Cafetero (the coffee zone) in Calarcá, Quindío at 1.744 MASL.
Sebastián is using natural, washed and honey processes, and all varieties undertake carbonic maceration. Most of the coffee is processed naturally or via a honey process to minimise water consumption. In his quest to maximise the flavour potential of every variety, Sebastian is taking a step forward by adding the mosto from cherries to the coffee during fermentation.
At El Placer, avoiding herbicides and cutting weeds via guadaña (weed wacker) every two months is part of a sustainable approach to farming. They prioritise soil health, which results in healthy plants and contributes to great flavour profiles too. Sebastian has access to a well- equipped microbiology laboratory crucial for the El Placer team in developing innovative and exotic coffees.
El Placer believes education is the key to success. They provide their neighbours with free coffee production consultancy and buy crops from them at a fair price. They plan to build a central milling station, where farmers can get direct access to the milling services and lower their production costs. Besides this, Sebastian is supporting Bienestar Animal, a foundation that cares for abandoned animals. He adopted several rescued animals, giving them a new home at his farm.