Sebastian’s farm is located in Quindío, in west-central Colombia. Part of the UNESCO World Heritage-listed Coffee Cultural Landscape of Colombia, Quindío is a region built on coffee.

This lot showcases a remarkable harmony between its variety, terroir, and processing. It brings together the jasmine and black tea aromas of the Geisha variety, Colombia’s characteristic structured acidity and sweetness, and the rich pineapple and orange-wine-like notes brought out by the honey process following aerobic fermentation. No single element dominates; instead, they come together in beautiful balance in the cup.

With a coffee this complex, I keep the roast restrained, holding back on development rather than pushing for added sweetness.

Carefully managed at every stage, from origin to roastery, this is a truly wonderful coffee. I hope you’ll experience it for yourself.

Behind El Placer Farms is a passionate producer with deep roots in coffee and the land. Combining hands-on experience with scientific curiosity, their work is driven by a commitment to quality, sustainability, and innovation.
From precise cherry selection to unique fermentation protocols, every step is carefully crafted to create coffees with clarity, balance, and identity. More than chasing cup scores, the goal is to deliver meaningful experiences in every brew.
Believing in coffee as a force for good, the producer champions fair practices and continuous improvement—sharing Colombia’s rich coffee heritage, one exceptional cup at a time.

Freshly harvested, fully ripe Gesha cherries are handpicked and sorted to ensure only the highest quality fruit is used. The cherries undergo a brief aerobic fermentation in open tanks for 24–36 hours to enhance aromatic complexity and sweetness. After fermentation, the cherries are pulped carefully, leaving a precise amount of mucilage on the parchment. This yellow honey stage allows for controlled sugar exposure during drying, resulting in an elegant balance between the clarity of washed coffees and the body of naturals. The coffee is then dried slowly on raised beds under shaded conditions, with regular turning to ensure uniform drying over 20–25 days. This gradual drying preserves the integrity of the mucilage and helps develop delicate floral and fruity notes characteristic of high-quality Gesha.

El Placer Farms is located in the heart of Colombia’s Eje Cafetero, a region known worldwide for producing some of the finest coffees on Earth. Our farm is surrounded by lush mountains, thriving biodiversity, and fertile volcanic soils that contribute to the complexity and richness of every bean we grow.
We specialize in eco-conscious coffee production, using natural and semi-washed processing methods that highlight the unique attributes of each lot. These methods not only preserve the authentic flavors of our terroir but also reduce our environmental impact through water conservation and low-energy drying systems.
At El Placer, innovation goes hand-in-hand with tradition. We are constantly exploring new techniques and fermentation styles to enhance cup quality while staying rooted in sustainable farming practices.
Every harvest is carefully monitored, and every batch is crafted with precision—because we believe great coffee starts with responsible stewardship of the land.