Here at eighthirty, our Black Label coffees are something truly special. It's a way for us to share and celebrate outstanding coffee with you. Each release is an extremely limited seasonal micro-lot, selected for its exceptional quality and unique flavour profile. We’re grateful for the land and every set of hands that helped bring this coffee to life, and we can’t wait for you to experience it for yourself.

Introducing our latest black label, colombia - sebastian ramirez.

It’s an extraordinary cup, intensely floral like jasmine and bergamot, bright with notes of lime and lemongrass, and finishing with the sweetness of honey. We don’t have much of it, but that’s part of what makes it meaningful: a rare chance to taste a coffee that connects us personally to one of Colombia’s most inspiring producers and his vision of what great coffee can be.

Why This Coffee Matters to Us

This coffee holds a special place for us. Our Head of Quality Control spent time in Colombia and had the opportunity to learn about processing directly from Sebastián. Bringing this lot to New Zealand feels like sharing a piece of that experience.
It’s an extraordinary cup, intensely floral like jasmine and bergamot, bright with notes of lime and lemongrass, and finishing with the sweetness of honey. We don’t have much of it, but that’s part of what makes it meaningful: a rare chance to taste a coffee that connects us personally to one of Colombia’s most inspiring producers and his vision of what great coffee can be.

Sebastián Ramírez  

El Placer, Quindío, Colombia
Left of the Andes and right of the Pacific Ocean, in the heart of one of the most famous coffee regions of Colombia - Quindío, lies Farm El Placer run by the famous Sebastián Ramírez.

Sebastian was once a law student, however, reaching his seventh semester, life had other plans for him. Six years ago, circumstances led Sebastián to take over his father’s farm, and since then, he has transformed El Placer into a name synonymous with innovation and excellence in Colombian specialty coffee.

With deep respect for tradition and an experimental spirit, Sebastián Ramírez has become a reference point in Colombia’s new generation of coffee innovators. His expertise in carbonic maceration and varietal innovation pushes the boundaries of flavour, all while keeping his roots firmly planted in the soils of Quindío.
For Sebastián, each lot is not merely coffee. It’s a story of dedication, curiosity, and pride, told through every cup that brings the name El Placer into the world.

The Farm El Placer

Originally a vast coffee estate in the 1980s, El Placer now operates primarily as a processing facility, reflecting Sebastián’s passion for experimentation and quality control. Half of its original production remains active, while the rest of the cherries are sourced from nearby regions such as Huila, where Sebastián carefully selects varieties like Geisha and Pink Bourbon for processing.

Every stage - from cherry selection to drying, is conducted with precision, creativity, and scientific care. Sebastián also recently acquired a new farm dedicated to cultivating rare varietals like Wush Wush, SL-28, and Typica Mejorado, expanding his pursuit of complexity and distinction in cup profiles.

Crafting the White Honey Geisha

The journey of this coffee lot begins with hand-picked cherries, where 95% are fully ripe and 5% semi-ripe, striking a delicate balance between sweetness and structure.

1. Fermentation
   The freshly harvested cherries undergo anaerobic fermentation in sealed 200-litre tanks for 48 hours at a constant 18°C, with CO₂ injection to enhance flavor development and consistency.
2. Drying & Stabilisation
   After fermentation, the coffee is immersed in oxygenated water for 48 hours to stabilise the profile before entering a five-day canopy drying phase. This is followed by marquee drying for around 20 days under precise conditions of 40°C and 25% humidity to ensure an even, clean result. Finally, a five-day parabolic drying under polyshade completes the transformation, preserving the beans vibrant character and distinct clarity.
3. Alternative Geisha Process
   For his Geisha, Sebastián employs carbonic maceration - a technique inspired by fine winemaking. The cherries ferment for 48 hours in sealed tanks, are then de-pulped and lightly washed, allowing traces of mucilage sugars to remain and add depth and complexity. The beans are shade-dried and mixed constantly for 2 to 3 weeks, achieving balance and a longer shelf life.

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The Box

With the launch of our latest Black Label release, we’re ushering in a new era of exceptional, limited-edition coffee. To mark the occasion, we’ve refreshed our packaging to better reflect the craft, care, and character behind every batch.

 Partnering with the talented team at Design Dairy, we created a look that feels as special as what’s inside. Our bold eighthirty red now stands even prouder, paired with a sleek new label featuring all the key details of the coffee—its origin, process, tasting notes, and the story that makes this release unique.

This Black Label coffee is one we’re genuinely excited about, and we can’t wait for you to taste the depth, nuance, and quality that went into it.

We hope you enjoy this latest brew as much as we do.

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