Our Coffees
We proudly source our coffees through direct relationships with carefully selected producers who share our passion for quality and innovation.
Pink Bourbon - Thermal Shock Co-fermented
A complex coffee with notes of raspberry, grapes, blackberry jam, cherry, blueberries, and violets. The acidity is juicy and layered with a medium, well-structured body and silky texture. The aftertaste is sweet, berry-like, and long-lasting.
Pathfinder
Something very different from the norm
Meet Our Producer
The story behind our exceptional Pink Bourbon coffee
4th Generation Producer
Award-Winning Coffees
Community Approach
Sebastian Ramirez
Sebastian Ramirez, a fourth-generation coffee producer, has grown coffee for almost two decades. His family has been producing coffee for over 100 years. When the time came for him to continue his family legacy, he knew this was his opportunity to radically change the family's business model.
Before Sebastian's time, El Placer Farms sold coffee to local cooperatives at prices dictated by the market. Sebastian's thought on this was: “Too much work for little reward.” He enrolled in a three-year coffee education program at Sena, focusing first on learning to taste coffee.
“I knew this was the way to go. Many coffee producers don't know how their coffee tastes and end up selling it at low prices for this reason. If you know how your coffee tastes, you will likely connect with people looking for specific flavours. On top of that, you can have more control over your pricing. It is a win-win.”
El Placer Farms has been recognized in several international championships; in 2023, their Wush Wush won the WCIGS championship, and in 2024, their Gesha White Honey won the Irish Barista Championship and placed 6th in the WBC.
The Unique Process Behind Pink Bourbon
Step 1: Harvesting
Carefully harvesting and sorting cherries, ensuring 95% are fully ripe and 5% are semi-ripe.
Step 2: Fermentation
Anaerobic fermentation for 120 hours at 18°C, followed by thermal shock at 40°C with wild berries for another 120 hours.
Step 3: Drying
First dried under a canopy at 40°C with 25% humidity for 20 days, then in a parabolic dryer for 5 days.
Step 4: Stabilization
Packed in Grain-Pro bags and allowed to stabilize for 15 days, enhancing flavor consistency.
Step 5: Selection
Hulled to remove the parchment layer, manually selected for quality, and vacuum-packed to preserve freshness.
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