Sebastian Ramirez’s El Placer, based in Calarca, Quindio, is a pioneering farm.
In this particular nano-lot, prepared for Dark Woods, the Maragogype arabica varietal has been selected, and undergoes 100 hours of carbonic maceration in a sealed tank flooded with CO2, with temperature and pH constantly monitored. This drives complex, fruity flavours. The coffee is then dried in elbas. Sebastian has access to a microbiology lab that helps in the development of innovative coffees like this.