Origin: Quindío, Colombia

Producer: Sebastian Ramirez

Farm: El Placer

Process: Anaerobic Honey /  Co-ferment

Varieties: Pink Bourbon

Elevation: 1750-2000masl

Importer: Macarena Coffee

Roast: Light

Notes: Watermelon Candy, Honeydew, Grapefruit, Honeycomb

Sebastian Ramirez and his crazy co-ferment

SO happy to be welcoming renown Colombian producer Sebastian Ramirez back onto the menu, featuring once again his whacky crazy coffee. This coffee is INTENSE, from the first smell of the bag, to the grinds and the bloom, this coffee will keep you sniffing. 

Sebastian is a mad scientist when it comes to his processing. As with all good producers, this coffee starts with picking ripe cherry, which then goes through anaerobic fermentation in cherry for 120 hours with added wine yeast. The coffee is then depulped and fermented for another 72 hours, injected with CO2, watermelon, and fruit glucose.

This process contributes to the coffee's punchy watermelon candy-forward profile, with abundant florality, sweet sticky honeycomb, bittersweet grapefruit, and round, soft ruby chocolate finishing it off.

This coffee is amazing in a pour-over or Aeropress. It's for the brave on espresso—doable for sure, but it'll be punchy!

While we strive to send out coffee roasted the same week as the order, this coffee may be a week off roast when shipped. This will not compromise the flavour, as we have found that our coffee tastes best 2 weeks past the roast date. Coffee from our roaster likes to have some time to off-gas post roast. We are a small batch coffee roaster and we appreciate your understanding in this.