Colombia / El Placer / Pink Bourbon

Midnight Bloom — El Placer Farms
 
At El Placer Farms, coffee is more than a crop. It is an expression of patience, precision, and passion. Midnight Bloomis not just a coffee; it is an experience that reminds us how care and time can transform a single cherry into something truly unforgettable.
 
From the first sip, Midnight Bloom reveals layers of red wine, prune, tropical fruit, cherry, and lavender, carried by a creamy, syrupy body and juicy acidity. The cup finishes with long, elegant sweetness and a winey aftertaste that continues to bloom long after the final sip.
 
This remarkable profile is the result of Sebastián Ramírez’s meticulous craftsmanship. Cherries are handpicked with precision, 95 percent perfectly ripe and 5 percent semi ripe, then placed in sealed tanks for 200 hours of anaerobic fermentation with CO₂ injection. This slow, carefully controlled process enhances the coffee’s aromatic complexity and depth.
 
After fermentation, the beans are dried on raised marquesina beds for about 20 days at a steady 40°C and 25 percent humidity, then stabilized for 15 days in GrainPro bags. Every step is intentional, every detail guided by the pursuit of purity and elegance that defines El Placer.
 
About the Fram and Producer:
The Project El Placer Farms  — Sebastián Ramírez
 
High in the green hills of Quindío, Colombia, Sebastián Ramírez carries forward four generations of family tradition at El Placer. With over a decade of experience, he’s reimagining Colombian coffee through innovation and care, mastering Carbonic Maceration, Natural, Honey, and Co-Fermented processes that bring out the most vibrant and expressive flavours in every bean.
 
El Placer, nestled in Calarcá at 1,750 m, and the Hacienda Corcega mill center in Quimbaya, form the heart of his work. Here, Sebastián and his team cultivate rare and beautiful varietals like Bourbon Cidra, Geisha, Pink Bourbon, Yellow Bourbon, Red Bourbon, SL28, Wush Wush, and Laurina, each telling its own story in the cup.
 
Every step reflects Sebastián’s deep respect for nature. He focuses on low water processing methods and natural pest control, finding ways to protect the environment while producing coffees that truly shine. Beyond his own farm, he welcomes local producers to learn, share, and grow together, building a community rooted in sustainability and passion.
 
The result is coffee that feels alive, complex, honest, and deeply connected to the land and the people who nurture it.