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. This Pink Bourbon arabica has undertaken a 200 hour anaerobic honey process, and the addition of yeast and hops creates the IPA coffee character.
Working closely with a local laboratory has helped Sebastian to understand more about the flora (localised yeasts and bacteria) that are key players in the fermentation, and effectively use selected micro-organisms as ingredients (extracted from the leached juices from the cherries), by inoculating the coffee.
