Sebastian Ramirez - White Honey Gesha - Finca El Placer

Details

• Origin: Quindío, Colombia

• Producer: Sebastián Ramírez

• Farm: Finca El Placer

• Variety: Gesha

• Process: CM Yeast Inoculated Honey

Tasting Notes

🌸 Intense florals • 🍯 Wildflower honey • 🍊 Bergamot • 🍑 Apricot • ✨ Bright, lively acidity

Intro

This Gesha from Finca El Placer is a perfect example of why Sebastián Ramírez continues to stand out in the world of modern Colombian coffee. Combining classic Gesha elegance with carefully guided fermentation, this coffee feels expressive yet refined.

The Producer

Sebastián Ramírez is a fourth-generation coffee producer who has been growing coffee for more than 13 years. Early in his career, he became deeply interested in fermentation and its impact on flavor. Today, Sebastián is widely regarded as a master of advanced processing techniques, including co-fermentation and carbonic maceration.

Beyond his own farm, Sebastián is committed to making coffee more accessible and exciting. He mentors young producers through the Unblended Young Producer Program, helping shape the next generation of experimental and quality-driven farmers. His coffees are consistently described as anything but ordinary - and this Gesha is no exception.

The Process

This lot is produced using Sebastián’s CM yeast-inoculated white honey process. Fully ripe cherries are placed into sealed tanks and inoculated with a proprietary yeast culture, where they ferment in a low-oxygen environment for 48 hours. After fermentation, the cherries are pulped and gently washed. Drying then takes place on patios for two to three weeks until the coffee reaches ideal moisture levels. While mechanically simple, every step is executed with precision and intent.

Take a Sip

In the cup, plant variety and fermentation work in perfect harmony. Classic Gesha aromatics lead with intense florals, followed by silky notes of wildflower honey. Bright bergamot lifts the acidity, while soft stone fruit—especially apricot—adds depth and sweetness. Sebastián’s fermentation approach enhances clarity and texture rather than overpowering the coffee, resulting in a cup that is vibrant, elegant, and beautifully balanced.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.