Sebastián Ramírez comes from Quindío, a region celebrated for its deep-rooted coffee traditions, and is the fourth generation in his family to cultivate coffee. Six years ago, life’s twists led him to pause his law studies in his seventh semester and return home to take charge of his father’s farm, El Placer, nestled in the village of Buenos Aires de Calarcá.

“We managed forty fields, produced a lot of coffee and employed over seventy workers. Still, it wasn’t enough—making a living from coffee alone in Colombia is incredibly tough.”

His introduction to specialty coffee began when he wandered into Alma Café in Armenia and met a SENA instructor who introduced him to cupping. Intrigued, Sebastián dove headfirst into this new world.

“I learned on the job—training, experimenting, refining. With love for the craft and relentless perseverance, we tightened every bolt. It was challenging, but we made it work.”

Determined to diversify, he made several bold moves:

• Rented out half of the farm to generate steady income,

• Planted multiple varieties of specialty coffee,

• Added banana and plantain crops alongside his coffee,

• Supplied a separate lot of coffee directly to local businesses.

A year ago, facing market volatility and financial speculation around coffee, Sebastián took his vision one step further. He converted the family’s 350‑year‑old manor into a small hostel, crafting a “seed‑to‑cup” experience that immerses guests in plantation life for a few hours or overnight.

Today, Sebastián Ramírez is recognized as one of Colombia’s leading specialty coffee producers—and yet his greatest ambition remains unchanged: to keep raising the bar of quality and uphold the reputation of El Placer on every cup.

Production Process & Key Details

1. Harvest

   • 95 % fully ripe cherries, 5 % semi‑ripe

2. Anaerobic Fermentation

   • 48 hours in 200 L canecas at a constant 18 °C, with CO₂ injection

   • Followed by a 5‑day canopy pre‑drying phase, including 48 hours submerged in oxygenated water

3. Controlled Drying

   • Under marquee: ~20 days at 40 °C and 25 % relative humidity

   • Under parabolic shelters: ~5 days of slow, precisely regulated drying