Sebastian Ramirez and his El Placer farm, based in Calarca, Quindio, is a true coffee pioneer. We really feel that Sebastian is a producer at the top of his game right now, crafting complex, yet delicious and drinkable, coffees. With this coffee, Caturra arabica has undertaken a 120 hour carbonic honey process (at 18°C), and the addition of dehydrated, yellow fruits and fruit glucose with an additional 72 hours of fermentation.
Read more via the data sheet below
