Presenting a deep and fruity cup, with an abundance of red berry notes and citric acidity, El Placer Gesha is another wonderful addition to our Gesha range.Located in Quindio, at the heart of the Eje Cafetero (AKA The Coffee Triangle), Sebastian Ramirezs farm is situated 1,590-1,740 metres above sea level.A young and passionate producer, Sebastians focus and attention to detail in the fermentation stage of his production, working closely with Q-graders and Q-processing professionals, has led to some truly outstanding results with the Gesha, Wush Wush and Pink Bourbon varieties that he grows exclusively on his farm.This Gesha were harvested at the start of 2021, picking 95% ripe and 5% semi-ripe cherries. After being placed into tanks they go through an anaerobic fermentation stage for 100 hours with a constant temperature of 18C. They are then pulped and left to ferment further with the mucilage left on for 48 hours.This is followed by 15 days of drying in Elba an outdoor drying patio with a sliding roof that protects the coffee from rain. It is then completed with a 5 day drying phase in a parabolic dryer. Once the coffee has reached its desired humidity, the parchment coffee is threshed and selected by hand to pack and ship only the highest-quality beans.