Sebastián Ramírez | White Honey Geisha

Sebastián Ramírez White Honey Geisha

Sebastián Ramírez, a fourth-generation coffee grower from Quindío, grew up surrounded by Colombia’s deep-rooted coffee culture. While studying law, he was unexpectedly called back home to take over the family’s El Placer farm after his father’s passing. Despite the farm’s scale—forty blocks of coffee and more than seventy workers—making a sustainable living from coffee proved challenging.

Sebastián’s journey took a new direction when he discovered specialty coffee in Armenia. A cupping session at Alma Café sparked a passion that would reshape his future. Through education, perseverance, and dedication, he began transforming both his approach to farming and the potential of El Placer itself.

Today, Sebastián has fully committed his life to producing exceptional specialty coffee. In the cup, we experience a rounded acidity that balances beautifully with a natural sweetness reminiscent of flower nectar, creating a coffee that is both elegant and complex.

Producer – Sebastián Ramírez

Location – Calarca, Quindio

Farm – El Placer

Variety –  Geisha

Altitude – 1650 - 2000 MASL

Process – White Honey

Cupping  Notes – Floral, Tropical Fruits, Flower Nectar

Roast Level – Light

Suitable For – All Filter Brew Methods

Importer – Cata Export

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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

Geisha, or Gesha (we spell this for our coffee releases as per how the farmer or exporter spells it) is one of the most celebrated coffee varieties in the world, known for its exceptional cup profile and record-breaking auction prices.

Originally discovered in the 1930s in Ethiopia’s Gori Gesha Forest, seeds were sent to Tanzania and later to Costa Rica, where they were catalogued to preserve coffee genetics.

Gesha is a family of very similar related varieties, including Red Gesha and Yellow Gesha. Each version of the variety has distinct characteristics: Red Gesha produces red cherries at full ripeness, with deeper fruit-forward sweetness, layered floral notes, and a refined body, while other Gesha lines, like Yellow Gesha, often have lighter, more delicate cup profiles.

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 a white honey process coffee. 

Fully ripe cherries are placed in tanks and inoculated with a signature yeast culture. After 48 hours of sealed, low-oxygen fermentation, the coffee is pulped and gently washed clean. The coffee is patio-dried for two to three weeks, until ideal moisture content is achieved.

Honey processed coffees sit between washed and natural coffees. Natural coffees dry with the whole cherry on the bean, while washed coffees have the fruit fully removed. In honey processing, some fruit is left on during drying, giving the coffee more sweetness and fruit flavour. The name “honey” refers to the sticky coating left on the bean, not actual honey. White Honey process sees 80-90% of the mucilage removed.

Filter Recipe

This is a good starting point for all of our Filter coffees. Adjust Accordingly to your own preference.

Ground Coffee: 20g

Brewed Weight: 320g

Contact Time: 3-3:30 mins

Recommended Brewing Age

12+ days after roast date