At El Placer in Quindío, Colombia, fourth-generation producer Sebastian Ramirez continues to redefine what specialty coffee can be. Rather than focusing solely on cultivation, Sebastian has transformed El Placer into a processing center where innovative fermentation techniques unlock entirely new flavor experiences. His work combines scientific precision with a deep respect for coffee, making him one of the leading voices in modern coffee processing.
 

This coffee begins with carefully hand-selected Caturra and Pink Bourbon cherries before undergoing a multi-stage co-fermentation. During an initial 120-hour anaerobic fermentation, wine yeast, dehydrated strawberries, and fruit glucose are introduced under tightly monitored conditions. After depulping, the coffee enters a second 72-hour anaerobic fermentation with CO₂ injection before being slowly dried under controlled temperatures. Only after the coffee has fully developed its distinctive profile is it decaffeinated using the Ethyl Acetate (EA) process, a naturally derived method that removes 97–99% of the caffeine while preserving the coffee's vibrant character.

The result challenges everything people expect from decaf. Instead of sacrificing complexity, this coffee delivers an experience that celebrates innovation, intentional processing, and Sebastian's commitment to pushing specialty coffee forward.