Sebastián Ramírez is a fourth-generation producer who began traditional growing twelve years ago. Today he is regarded as a master of co-fermentation and carbonic maceration.
His mission is to make coffee both accessible and exciting.
The uncanny strawberry-kiwi profile came from blending the following coffees:
The two co-fermented coffees each underwent anaerobic fermentation with added CO2 injection. This included wine yeast, fruit glucose, and dehydrated flesh of the respective fruits.
In both cases, the coffee was later dried in two phases. First under shade for 20-25 days, and then stabilized in Grain-Pro bags for 15 days.
The Pink Bourbon lot underwent standard washed processing protocols.
This coffee gives me flashbacks to growing up during the 90's, back when Snapple was THE DRINK
Lychee and mango flavors add a hint of sophistication and give this coffee a tropical acidic punch.
I'm a huge fan of adding Kyoto Black to sparkling water and this one absolutely shines as a coffee soda.
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Origin | Quindío, Colombia
Producer | Sebastián Ramírez
Farm | Fincas El Placer
Process | Co-ferment
Variety | Caturra & Pink Bourbon
Elevation | 1700 - 1800 masl
