EL PLACER / SEBASTIAN RAMIREZ

Sebastian Ramirez, a fourth-generation coffee producer, has grown coffee for almost two decades.
Sebastian’s family has been producing coffee for over 100 years. When the time came for him to
continue his family legacy, he knew this was his opportunity to change the family’s business model
radically.
El Placer Farms sold coffee to the local cooperatives before Sebastian's time. The prices paid for coffee
were always dictated by the coffee market. Sebastian's thoughts were on this: “Too much work for little
reward.” Before he started leading El Placer Farms, he enrolled in a three-year coffee education at Sena,
one of Colombia’s public educational services that is well known for delivering high-quality education.
Sebastian first focused on learning to taste coffee, “I knew this was the way to go. Many coffee
producers don’t know how their coffee tastes and end up selling it at low prices for this reason. If you
know how your coffee tastes, you will likely connect with people looking for specific flavours. On top of
that, you can have more control over your pricing. It is a win-win.”
During those three years, Sebastian also learned about farming and processing techniques, coffee
roasting, and how to brew coffee using different methods. His work also takes a community approach.
El Placer Farms provides free consultancy to coffee producers from whom Sebastian buys coffee
cherries to encourage them to produce the best coffee they can. El Placer Farms has been recognised
in several international championships; in 2023, our Wush Wush won the WCIGS championship, and
in 2024, our Gesha White Honey won the Irish Barista Championship and also placed 6th in the WBC,
just to name a few of El Placer’s achievements.

1. Harvesting and Sorting
We start by harvesting and sorting the cherries, with 95% being fully ripe and 5% semi-ripe.
2. Fermentation
Phase 1: The cherries undergo anaerobic fermentation in 200-liter tanks for 48 hours at a
constant temperature of 18°C, with CO2 injection.
Phase 2: The cherries are pulped and undergo 48 hours of dry fermentation. This is followed
by 48 hours submerged in water with an oxygen pump.
3. Drying Phase
First Phase: The coffee is dried in a canopy at 40°C and 25% humidity for approximately 20
days.
Second Phase: Additional drying in a parabolic dryer for about 5 days, all slow and controlled
with shade cloth.
4. Packaging and Stabilization
The coffee is packaged in Grain-Pro bags and stabilized for 15 days.

Customers who purchase whole bean coffee should be aware that the product is non-refundable. It is also important for customers to cancel their purchase before the product is shipped if they wish to do so. Once the coffee has been shipped, cancellation is no longer possible. This policy is designed to ensure that customers receive the freshest coffee possible and that the company can continue to meet the high standards of quality that their customers expect.

We use Swiss Post and delivery usually takes 1 to 3 working days. However, delivery times vary depending on the destination and chosen delivery method, so we cannot guarantee a specific delivery date. Once the payment is completed, we will schedule your order for the next roasting day. After roasting, we will ship your coffee.

Swiss Aeropress Champion`s Recipe :

World 4th Place WAC / Konstantin Golubev

Filter: 2x Aeropress Classic Paper Filter
Dose: 18g
Grind: 1Zpresso JX Pro, 2 full turns 6.0 on the third turn
Water: 125ppm+-, 140ml at 86C, 40ml at room temperature for bypass

Pour 100ml of hot water, start the timer
0:00 add 16g of coffee, stir for 5 seconds
0:30 add 20ml of hot water and 2g of coffee, stir for 5 seconds
1:15 fix the cap with 2 filters and press into the 40ml of room temperature water
1:45 finish pressing
Add 20ml of hot water