ETHICA SPECTRUM - El Placer Geisha White Honey

EL PLACER
Sebastian's farm operates as a processing facility rather than a traditional coffee farm. In the 1980s, it was a large coffee estate in Quindío, but today, only half of its original production remains active. He oversees the purchase of cherries grown on the farm and sources select specialty varieties from Huila—currently, his Geisha and some Pink Bourbon come from there. Sebastian is responsible for processing and developing flavor profiles, ensuring the highest quality in every batch. Additionally, he has recently acquired a new farm, where he plans to focus on cultivating more exclusive varietals such as wush wush, Sl 28, etc. that are not easily grown in his region.

SEBASTIAN RAMIREZ
Hailing from the renowned coffee region of Quindio, Colombia, Sebastian Ramirez carries on his family's legacy as a fourth-generation grower. Six years ago, he traded his law studies for the fields, taking the helm at his father’s farm, El Placer, in Buenos Aires de Calarcá. Nestled between 1,650 and 2,000 meters above sea level and protected by native shade trees, the 14-hectare estate offers the perfect microclimate for exceptional coffee.

PROCESSING
After harvesting, the Geisha cherries are placed in sealed tanks where they undergo a carbonic maceration for 48 hours. The coffee is then depulped and lightly washed, allowing some sugars to add more complexity to the cup