FARM El Placer, the farm of fourth-generation producer Sebastian Ramirez, is located in Colombia’s Quindío region at elevations of 1,500- 1,750 masl. Known for its innovation, the farm cultivates rare varieties like Gesha, Wush Wush, and Pink Bourbon, using advanced fermentation methods such as carbonic maceration, anaerobic processing, and fruit co-fermentations. With a strong focus on precision, microbial control, and sustainability, El Placer produces vibrant, fruit-forward coffees with exceptional clarity, acidity, and aromatic complexity -positioning itself as a leader in experimental Colombian coffee. PROCESS The process begins with the careful harvesting and sorting of cherries, selecting 95% fully ripe and 5% semi-ripe to ensure optimal quality. The cherries then undergo anaerobic fermentation in 200-litre tanks for 120 hours at a stable temperature of 18°C, with controlled CO₂ injection to maintain an oxygen-free environment that enhances flavour development. Following pulping, the beans enter a second fermentation phase, also lasting 120 hours, where they are submerged in water and exposed to a thermal shock at 40°C enriched with berries this technique helps lock in unique flavour compounds and adds complexity to the coffee’s profile. Drying is conducted in two phases: first, the coffee is dried under a canopy at 40°C with 25% humidity for approximately 20 days to preserve its aromatic properties; then, it undergoes further drying in a parabolic dryer for around 5 days, with shade cloth used to prevent overdrying and ensure even moisture distribution. Once dried, the coffee is packed in Grain-Pro bags and allowed to stabilise for 15 days, a crucial period that promotes flavour consistency. The final steps include hulling to remove the parchment layer and manual selection to guarantee the highest quality beans.