Sebastian’s Story: From Reluctance to Lifelong Passion
Sebastian Ramirez grew up in a line of coffee farmers stretching back four generations. “I never imagined I would follow my family’s path,” he admits. Watching his parents work tirelessly for modest returns made Sebastian question whether coffee was worth the effort. Yet, more than twenty years ago, his family’s farm was in danger of being lost. Reluctantly, he enrolled in a coffee course to prevent that fate—and discovered a deep passion for every step of the process, from cupping and roasting to brewing. Today, Sebastian looks back and says, “Coffee found me, not the other way around.”
El Placer: A High-Altitude Playground for Exceptional Beans
Nestled in the Quindío department of Colombia’s UNESCO-listed Coffee Cultural Landscape, El Placer sits at an altitude of 1,700–1,800 metres above sea level. The volcanic soils and cool, stable climate create prime conditions for cultivating premium coffee. Here, Sebastian grows exciting varieties such as Pink Bourbon, Gesha, Caturra and Wush Wush. Each variety thrives in its own way: Pink Bourbon yields a bright, fruit-driven profile, while Gesha's delicate floral notes shine in the cool mountain air.
Sebastian’s focus is on natural and honey-processed coffees. By carefully controlling drying times and moisture levels, he unlocks the inherent sweetness in each bean without hiding its origin. “I want every cup to taste like this place,” he says.
The Art of Co-Fermentation: A Unique Twist on Tradition
But what also distinguishes Sebastian is his pioneering work in co-fermentation - a meticulous method of fermenting coffee cherries alongside fruits, herbs, and spices. This approach creates uniquely expressive coffees. Red Fruits, Yellow Fruits, and others have been among the best co-fermented coffees we've ever tasted, an explosion of flavour. Soon, we’ll be featuring another his latest co-fermented creation.
Sebastian explains, “Co-fermentation isn’t the same as infusion. We don’t just add flavours; we let them develop with the coffee’s own sugars and microbes.” His first attempts were humble lessons in trial and error. Some batches tasted muddled; others leaned too far towards novelty. But over time, he learned to balance innovation with authenticity, offering coffees that feel both familiar and entirely new. One fan favourite - an IPA-inspired coffee - captures malty, hoppy notes reminiscent of craft beer. It took many tries to perfect, but today it is one of El Placer’s most in-demand lots and has made a lasting impression on customers.
Community Collaboration: Neighbours, Not Competitors
Sebastian’s vision extends beyond his own fields. Through the El Placer Farms Project, he works hand in hand with four neighbouring farms across Calarcá, Tebaida, Pueblo Tapado, Montenegro - and even an outlier in San Adolfo, Huila. Together, they share seedlings, research data and a state-of-the-art wet-mill that anchors their quality standards. When one farm faces a poor season, the others step in with resources; when someone develops a new processing trick, the knowledge is passed along.
“This is not about competition; it’s about raising us all up,” Sebastian stresses. By pooling their efforts, these smallholders can command fairer prices, invest in training for the next generation, and maintain consistency even when the weather turns challenging. At nearby Hacienda Córcega, for example, traditional methods meet advanced fermentation under Sebastian’s guidance - ensuring that every lot lives up to El Placer’s high standards.
Values Beyond the Cup: Community, Education and Canine Companions
Sebastian’s impact reaches into the wider community. He mentors young producers through local educational programmes, sharing everything from seedling selection to cupping protocols. He also supports a nearby dog rescue charity - a personal passion that sometimes crops up in lot names (ask him about “Luna’s Delight” or “Rocca’s Reserve” when you visit). “These dogs live on the farm with us,” he says with a grin. “Their stories deserve telling, too.”
For Sebastian, authenticity means more than just honest labelling. It means opening his farm to visitors, welcoming crowds for harvest tours and cupping sessions, and sharing both his successes and his setbacks. “If I make a mistake, I want people to see it. That’s how we all get better,” he explains.
Partnership with Glass Coffee: A Friendship Rooted in Storytelling
At Glass Coffee, Sebastian isn’t just a supplier - he’s one of our favourite farmers and a friend. Over the past three years, we’ve hosted him in London for cupping event, met him several times, and watched as he’s grown into a leading voice for innovation. With his warmth, passion and sharp understanding of the coffee business, he brings every coffee lot to life.
Sebastian and his team at El Placer make storytelling effortless. They share data files, photos, and even help script videos that explain their processing methods in simple, engaging terms. Whether we’re describing a co-fermented Pink Bourbon or highlighting a his white honey-processed Geisha, Sebastian ensures every detail is available. “I want the consumer to taste with their eyes, ears and heart before they taste with their mouth,” he says - a philosophy that aligns perfectly with Glass Coffee’s radical transparency.
Thank You to the El Placer Team
We extend our sincere thanks to the entire El Placer team, especially Andre, Roger and Harold, who have worked intimately with us over the past three years. And of course, our deepest appreciation to Sebastian himself—one of our favourite farmers in the world. Your generosity, professionalism and unwavering commitment to craft constantly inspire us to raise the bar.
With every El Placer coffee, you’re not just tasting a bean; you’re joining a story that spans generations, communities and distant shores. We couldn’t be prouder to share their coffees with you.
Red Fruits Master Symphony
Sebastian Ramirez | Colombia
