Sebastian Ramirez, El Placer, Quindio white honey, 1650-2000m Variety: Gesha Sebastian Ramirez is a fourth-generation coffee producer in Calarcá, Colombia. Six years ago, he took over the El Placer farm from his father - a difficult task, because although the region is famous for its coffees, it's difficult to live from growing coffee. But with a new approach, the focus on specialty coffee and his innovative processing methods that give the coffees their very own, characteristic aromas, success was not long in coming. Processing: After harvesting, the cherries are fermented anaerobically in 200-liter barrels for 48 hours at constant 18°C. This is followed by a first drying phase (canopy drying) for around five days. The cherries are then immersed for 48 hours in water with the addition of oxygen (using a pump). Finally, a two-part final drying phase follows: first at 40°C and 25% humidity for around 20 days (marquee drying), followed by parabolic drying for around five days until the coffee has reached its optimum moisture content.