BLACKBERRY SUNDAE: Colombia Co-Ferment Honey + Thermal Shock

Blackberry Sundae is a wild jewel produced by Sebastián Ramírez at El Placer Farm in Calarcá, Quindío, Colombia. What makes this coffee “wild” is the highly innovative processing method Sebastián uses: a Co‑Ferment Honey combined with Thermal Shock.

This unique processing, paired with Sebastián’s expertise and El Placer’s ideal growing conditions, creates an out‑of‑this‑world experience in the cup. It’s cheerful and intensely berry‑forward, with a dense, jam‑like mouthfeel and beautiful sweetness carried from start to finish.

Tasting Notes: Blackberry Jam, Hibiscus Tea, Black Cherry, Creamy

Cup score:  88.00 ☕

This coffee is part of the LOCO Series, created to highlight and showcase the unique coffees of Colombia. Each release stands out in its own way, reflecting the innovative efforts of Colombian farmers who continue to push the coffee industry forward.

This coffee was part of the LOCO Series Subscription Capsule 007 (April 2026)

ABOUT EL PLACER FARM

Finca El Placer is owned by Sebastián Ramírez, a fourth‑generation coffee producer who has been leading his family estate for more than a decade. El Placer meaning “The Pleasure” in English is located in the heart of El Eje Cafetero (Colombia’s coffee axis) in Calarcá, Quindío, at an elevation of 1,744 masl. Sebastián works with natural, washed, and honey processes, and all varieties undergo carbonic maceration. He also operates an in‑house microbiology lab, allowing him to develop innovative and exotic coffees with remarkable precision.

The farm follows a sustainable approach, avoiding herbicides and manually removing weeds every two months. Their focus on soil health results in stronger plants and a cup profile that clearly reflects this care. Sebastián is also a supporter of Bienestar Animal, a foundation dedicated to caring for abandoned animals. He has adopted several rescued animals, giving them a safe home on the farm.

For a closer look at their operation and processing philosophy, check out their Instagram account.

TRANSPARENCY REPORT

☠️ Single origin from Colombia 

☠️ Region: Quindio

☠️ Producer: Sebastian Ramirez

☠️ Farm:  El Placer

☠️ Roast: Light/Medium

☠️ Brew: Filter/Espresso

☠️ Varietal: Caturra

☠️ Process: Co-Ferment Honey + Thermal Shock

☠️ Cup Score: 88.00

☠️ Tasting notes:

• Blackberry Jam
• Hibiscus Tea
• Black Cherry
• Creamy

☠️ Altitude: 1744 masl

☠️ Whole Bean