About the Farm: El Placer

Nestled in Quindío, El Placer has evolved from a sprawling 1980s coffee estate into something far more refined—a dedicated processing facility where precision meets tradition.

Sebastian has reimagined what a coffee farm can be. While half of the original estate still produces cherries, his true expertise lies in post-harvest processing and flavor development. He carefully selects cherries from the farm alongside premium varieties sourced from Huila, including sought-after Geisha and Pink Bourbon lots.

Every batch that passes through El Placer reflects Sebastian's meticulous approach to processing. He doesn't just handle coffee—he crafts flavor profiles, unlocking the unique characteristics hidden within each cherry.

Looking ahead, Sebastian has acquired new land dedicated to cultivating rare and exclusive varietals like Wush Wush and SL 28—varieties that demand specific conditions and expert care. This expansion represents his commitment to pushing the boundaries of what Colombian specialty coffee can achieve.

When you taste coffee from El Placer, you're experiencing the result of decades of knowledge, careful sourcing, and a relentless pursuit of quality.

The Cup

This coffee breaks all the rules—and beautifully so.

It's a sensory journey that lands somewhere between coffee and confection, evoking that perfect red fruit dessert after an unforgettable dinner. Rich, layered, and unapologetically bold, this is Sebastian at his most experimental, pushing fermentation into uncharted territory.

The Process: Extreme Anaerobic with Additions

What happens when a coffee processor thinks like a pastry chef? This.

Harvesting Hand-picked at peak ripeness, with 95% fully ripe cherries making the cut—only the best fruit earns a place in this lot.

First Fermentation: 120 Hours Whole cherries enter anaerobic fermentation tanks with red wine yeast, dehydrated strawberries, and red fruit glucose. Sebastian monitors pH throughout, ensuring the fermentation develops complexity without tipping into volatility. This extended fermentation builds the foundation of those intense fruit notes.

Depulping & Second Fermentation: 72 Hours After depulping, the beans go back into tanks for another anaerobic fermentation—this time with CO2 injection to create an oxygen-free environment that amplifies sweetness and texture. The result is a coffee that tastes almost impossibly fruit-forward.

Drying: Controlled & Gradual Dried on open patios at a carefully maintained 40°C, with a two-phase process that includes shade drying over approximately 5 days. This slow, temperature-controlled approach prevents flavor degradation and locks in all those meticulously developed notes.

Fair warning: This isn't your everyday cup. It's a conversation starter, a statement, and a testament to what's possible when tradition meets fearless creativity.