CoffeeEmbassy

Sebastián Ramírez | Honey Pink Bourbon

Name: Sebastián Ramírez | Honey Pink Bourbon
Brand: CoffeeEmbassy
Price: 32.00 NZD
Availability: InStock

$32.00 NZD

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Size 250g

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Sebastián Ramírez Honey LV Pink Bourbon

Sebastián Ramírez, a fourth-generation coffee grower from Quindío, grew up immersed in Colombia’s coffee culture. While studying law, he was forced to return home and take over the family’s El Placer farm after his father’s passing. Despite its size—forty blocks of coffee and over seventy workers—making a living from coffee was difficult. Sebastián’s path changed when he discovered specialty coffee in Armenia, where a cupping session at Alma Café sparked a new passion. Through education, perseverance, and dedication, he transformed his approach to farming. Today, Sebastián has fully committed his life to specialty coffee.

In the cup, dark plum and passionfruit shine alongside winey Sauvignon Blanc–like acidity, lifted floral aromatics, subtle dark chocolate depth, and a crisp, beautifully clean finish.

Producer – Sebastián Ramírez

Location – Calarca, Quindio

Farm – El Placer

Variety – Pink Bourbon

Altitude – 1650 - 2000 MASL

Process – Honey LV

Cupping Notes – Dark Plum, Dark Chocolate, Floral

Roast Level – Light

Suitable For – All Filter Brew Methods

Importer – Cata Export

Download a Digital Tasting Card

Disclaimer: Cupping notes are a guide based on what we tasted whilst cupping this coffee. Your experience may differ depending on brewing method.

About

Sebastián Ramírez, a native of Quindío—a region renowned for its rich coffee culture—represents the fourth generation of his family to dedicate their lives to coffee growing.

Life took an unexpected turn for Sebastián. He was in his seventh semester of law school when circumstances required him to take over the family farm following his father’s passing. The El Placer farm, located in the Buenos Aires de Calarcá village, was substantial in scale.

“We had forty blocks of coffee and more than seventy workers,” Sebastián recalls. “And still, it wasn’t enough. In Colombia, it is very difficult to make a living from coffee.”

Everything changed when Sebastián first heard about specialty coffee in Armenia. One day, he visited Alma Café, where he met an instructor from SENA who introduced him to cupping. That moment sparked a curiosity that would redefine his future.

“I learned, I educated myself, and through love and perseverance we kept tightening the screw. It was hard—but we kept going.”

Today, Sebastián proudly says he has dedicated his life to coffee.

“It was a personal decision that life imposed on me, and over time it became my greatest joy,” he says. “We made some important changes. We rented out half of the farm. On the remaining land, we planted specialty coffee varieties. We also grow bananas and plantains, and we still produce coffee for local buyers.”

Like many producers, Sebastián explored ways to diversify beyond traditional coffee production. But rather than leaving coffee behind, he chose to deepen the experience.

“A year ago, we discovered something truly beautiful,” he reflects. “We had a huge house—over 350 years old—with countless empty rooms. In a future full of uncertainty and speculation around a product that so many depend on, we decided to take a step forward.”

The vision was clear: not just to produce coffee, but to create a complete, immersive experience—from seed to cup.

The old family house was transformed into a hostel, welcoming visitors from around the world. For a few hours, tourists are invited into Sebastián’s reality, learning firsthand about coffee growing, processing, and life on the farm.

Today, Sebastián Ramírez is recognised as one of Colombia’s leading specialty coffee producers. Yet his motivation remains unchanged: to continue producing exceptional coffees while honouring and elevating the name of El Placer farm.

The variety

This coffee is 100% Pink Bourbon. Until recently, it was thought that this variety was a hybrid of Red and Yellow Bourbon varieties, called “Pink” Bourbon due to its pink tinge. However, this theory has been disproven, and it is now said that Pink Bourbon is most likely to be an Ethiopian Landrace variety which was found to be growing in Colombia.

The Processing Method

Finca El Placer's primary focus is on natural and honey processing methods, which use minimal to no water. This particular coffee is an anaerobic fermentation honey process coffee.

The coffee is produced from carefully selected cherries and undergoes extended anaerobic fermentation in sealed large drums at a controlled temperature of 18 degrees celsius, with a CO₂ injection, mossto lactic acid inoculum, and lemongrass microorganism isolates. It is then slowly and carefully dried under controlled conditions (at 40 degrees and 25% humidity) for around 20 days, and a further 5 days under a shaded canopy, before being packaged in GrainPro sacks and rested to stabilise prior to export.