Colombia / El Placer / Geisha

Geisha White Honey — El Placer Farms
 
The Geisha White Honey competition lot from El Placer is a true expression of care. Each cherry is handpicked and carefully sorted so that 95% are ripe and 5% are semi-ripe, then gently fermented for 48 hours in CO₂-injected tanks at 18°C. Afterward, the coffee is dried slowly under shade in two stages and rested for 15 days in GrainPro bags, allowing the flavors to settle and harmonize.
 
From the first sip, you’re greeted by the floral sweetness of jasmine and lavender, unfolding into orange blossom with a gentle touch of rosemary. As the cup opens, the bright sparkle of yuzu and lime brings balance and refreshing clarity. As it cools, the flavour deepen, leaving a silky, floral finish that lingers softly long after each sip.
 
This is a coffee made with heart—elegant, layered, and alive. It invites you to slow down, savor each moment, and feel the quiet artistry 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.