White Honey Geisha

If you’re serious about coffee, Sebastian Ramirez’s work at El Placer in Quindío, Colombia deserves your attention. Sebastian has spent years refining fermentation techniques, and this White Honey Geisha is one of the most dialed-in expressions of his craft we’ve tasted.

The whole cherries (95% ripe, 5% semi-ripe) undergo anaerobic fermentation for 48 hours with CO₂ injection, held at a steady 18°C. From there, they’re processed using his signature white honey method, with a meticulously controlled two-phase drying process under shade. The result is nothing short of stunning.

This cup is clean but deeply expressive. It opens with the unmistakable hit of Froot Loops– bright, candy-like and nostalgic– before mellowing into the creamy sweetness of mascarpone and finishing with a floral, tea-like elegance reminiscent of Earl Grey.

If you’ve been chasing the nuance and clarity that a Geisha can offer, this is a must. Sebastian’s White Honey process is delicate, intentional, and absolutely unforgettable.