SLOW - White Nectar - White Honey Gesha | Colombia
Colombia — Sebastián Ramírez White Honey Gesha - 'White Nectar'
Tastes Like — 🍯 Manuka Honey • 🍨 Vanilla • 🍑 White Peach • 🌸 Orange Blossom
DETAILS
- Producer: Sebastián Ramírez
- Farm: Finca El Placer
- Region: Buenos Aires de Calarcá, Quindío, Colombia
- Varietal: Gesha
- Process: White Honey with 48-hour Anaerobic Fermentation + CO₂ Injection
- Altitude: 1650–2000 masl
- Size: 200g
INTRO
White Nectar comes from El Placer in Calarcá, Quindío—produced by fourth-generation grower Sebastián Ramírez, one of Colombia's most recognised contemporary coffee makers. Sebastián took over the family farm in his early twenties, trading a law degree for a life rooted in coffee. What began as necessity became passion, transforming El Placer into a hub for specialty experimentation.
This Geisha lot is crafted through a highly controlled white honey process with 48-hour anaerobic fermentation and CO₂ injection. After fermentation, the coffee undergoes extended multi-stage drying: first under canopy, then in a marquee at 40°C and 25% humidity, and finally a slow finish in parabolic dryers.
THE PRODUCER
Sebastián initially pursued law studies before returning to the family farm. His introduction to specialty coffee came at Alma Café in Armenia, where a SENA instructor introduced him to cupping. He delved into specialty production, learning about varietals, processing methods, and fermentation science.
Finca El Placer spans 14 hectares between 1,650 and 2,000 metres, shaded by native trees. Sebastián works with a local microbiology laboratory to understand fermentation flora, using selected microorganisms as ingredients. The farm avoids herbicides and prioritises soil health. He's partnered with Q-graders and Q-Processing professionals to ensure consistency. Today, he balances production with hospitality, inviting visitors to experience the full journey from seed to cup.
THE PROCESS
The white honey process with CO₂ injection represents controlled fermentation mastery:
- 🍒 Selective Harvesting — Peak-ripeness cherries only
- 🔬 48-Hour Anaerobic Fermentation — Temperature-controlled tanks with CO₂ injection
- 🍯 White Honey Processing — Partial mucilage retention
- 🌡️ Multi-Stage Drying — Under canopy → Marquee (40°C, 25% humidity) → Parabolic dryers
- ✨ Meticulous Monitoring — Each phase protects delicate aromatics
CO₂ injection creates a controlled atmosphere that guides microbial activity. White honey means partial mucilage remains after pulping—creating clarity whilst retaining body and sweetness.
THE CUP
Lifted florals and bright aromatics: orange blossom, white peach, and soft vanilla carried by honeyed sweetness. A beautifully fragrant Geisha, refined and unmistakably floral.
Flavour Notes
- 🍯 Manuka Honey
- 🍨 Vanilla
- 🍑 White Peach
- 🌸 Orange Blossom
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Colombia — Sebastián Ramírez White Honey Gesha - 'White Nectar'
Tastes Like — 🍯 Manuka Honey • 🍨 Vanilla • 🍑 White Peach • 🌸 Orange Blossom
DETAILS
- Producer: Sebastián Ramírez
- Farm: Finca El Placer
- Region: Buenos Aires de Calarcá, Quindío, Colombia
- Varietal: Gesha
- Process: White Honey with 48-hour Anaerobic Fermentation + CO₂ Injection
- Altitude: 1650–2000 masl
- Size: 200g
INTRO
White Nectar comes from El Placer in Calarcá, Quindío—produced by fourth-generation grower Sebastián Ramírez, one of Colombia's most recognised contemporary coffee makers. Sebastián took over the family farm in his early twenties, trading a law degree for a life rooted in coffee. What began as necessity became passion, transforming El Placer into a hub for specialty experimentation.
This Geisha lot is crafted through a highly controlled white honey process with 48-hour anaerobic fermentation and CO₂ injection. After fermentation, the coffee undergoes extended multi-stage drying: first under canopy, then in a marquee at 40°C and 25% humidity, and finally a slow finish in parabolic dryers.
THE PRODUCER
Sebastián initially pursued law studies before returning to the family farm. His introduction to specialty coffee came at Alma Café in Armenia, where a SENA instructor introduced him to cupping. He delved into specialty production, learning about varietals, processing methods, and fermentation science.
Finca El Placer spans 14 hectares between 1,650 and 2,000 metres, shaded by native trees. Sebastián works with a local microbiology laboratory to understand fermentation flora, using selected microorganisms as ingredients. The farm avoids herbicides and prioritises soil health. He's partnered with Q-graders and Q-Processing professionals to ensure consistency. Today, he balances production with hospitality, inviting visitors to experience the full journey from seed to cup.
THE PROCESS
The white honey process with CO₂ injection represents controlled fermentation mastery:
- 🍒 Selective Harvesting — Peak-ripeness cherries only
- 🔬 48-Hour Anaerobic Fermentation — Temperature-controlled tanks with CO₂ injection
- 🍯 White Honey Processing — Partial mucilage retention
- 🌡️ Multi-Stage Drying — Under canopy → Marquee (40°C, 25% humidity) → Parabolic dryers
- ✨ Meticulous Monitoring — Each phase protects delicate aromatics
CO₂ injection creates a controlled atmosphere that guides microbial activity. White honey means partial mucilage remains after pulping—creating clarity whilst retaining body and sweetness.
THE CUP
Lifted florals and bright aromatics: orange blossom, white peach, and soft vanilla carried by honeyed sweetness. A beautifully fragrant Geisha, refined and unmistakably floral.
Flavour Notes
- 🍯 Manuka Honey
- 🍨 Vanilla
- 🍑 White Peach
- 🌸 Orange Blossom
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Description
Colombia — Sebastián Ramírez White Honey Gesha - 'White Nectar'
Tastes Like — 🍯 Manuka Honey • 🍨 Vanilla • 🍑 White Peach • 🌸 Orange Blossom
DETAILS
- Producer: Sebastián Ramírez
- Farm: Finca El Placer
- Region: Buenos Aires de Calarcá, Quindío, Colombia
- Varietal: Gesha
- Process: White Honey with 48-hour Anaerobic Fermentation + CO₂ Injection
- Altitude: 1650–2000 masl
- Size: 200g
INTRO
White Nectar comes from El Placer in Calarcá, Quindío—produced by fourth-generation grower Sebastián Ramírez, one of Colombia's most recognised contemporary coffee makers. Sebastián took over the family farm in his early twenties, trading a law degree for a life rooted in coffee. What began as necessity became passion, transforming El Placer into a hub for specialty experimentation.
This Geisha lot is crafted through a highly controlled white honey process with 48-hour anaerobic fermentation and CO₂ injection. After fermentation, the coffee undergoes extended multi-stage drying: first under canopy, then in a marquee at 40°C and 25% humidity, and finally a slow finish in parabolic dryers.
THE PRODUCER
Sebastián initially pursued law studies before returning to the family farm. His introduction to specialty coffee came at Alma Café in Armenia, where a SENA instructor introduced him to cupping. He delved into specialty production, learning about varietals, processing methods, and fermentation science.
Finca El Placer spans 14 hectares between 1,650 and 2,000 metres, shaded by native trees. Sebastián works with a local microbiology laboratory to understand fermentation flora, using selected microorganisms as ingredients. The farm avoids herbicides and prioritises soil health. He's partnered with Q-graders and Q-Processing professionals to ensure consistency. Today, he balances production with hospitality, inviting visitors to experience the full journey from seed to cup.
THE PROCESS
The white honey process with CO₂ injection represents controlled fermentation mastery:
- 🍒 Selective Harvesting — Peak-ripeness cherries only
- 🔬 48-Hour Anaerobic Fermentation — Temperature-controlled tanks with CO₂ injection
- 🍯 White Honey Processing — Partial mucilage retention
- 🌡️ Multi-Stage Drying — Under canopy → Marquee (40°C, 25% humidity) → Parabolic dryers
- ✨ Meticulous Monitoring — Each phase protects delicate aromatics
CO₂ injection creates a controlled atmosphere that guides microbial activity. White honey means partial mucilage remains after pulping—creating clarity whilst retaining body and sweetness.
THE CUP
Lifted florals and bright aromatics: orange blossom, white peach, and soft vanilla carried by honeyed sweetness. A beautifully fragrant Geisha, refined and unmistakably floral.
Flavour Notes
- 🍯 Manuka Honey
- 🍨 Vanilla
- 🍑 White Peach
- 🌸 Orange Blossom
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
