**Cup profile:** lavender, dark chocolate, prune, orange blossom, clovelike, black pepper **Key facts:** Sebastian Ramirez, El Placer Variety: Pink Bourbon natural, 1800-2000 m **About the coffee:** Oh, how exciting! After the great success of Sebastian Ramirez' White Honey Gesha, we have another lot from El Placer in our range - and, let's start by saying this, it is no less complex, elegant and clean. What we particularly like about it: if you grind the beans coarser, you will find the signature of Sebastian Ramirez with the typical floral notes in the cup - as we already know from the White Honey Gesha. If you grind them finer, however, the cup changes to an intense and sweet firework of aromas. A pleasure to find your personal favorite combination! **About the processing:** The cherries are undergo anaerobic fermentation in 200-liter tanks for 200 hours at a constant 18°C - with CO2 being added repeatedly to keep the environment under constant control. The beans are then slowly dried in two stages: first for 20 days at 40 °C and 25% humidity, then covered in the shade for a further 5 days.