Sebastian Ramirez is a fourth-generation coffee farmer who specializes in carbonic maceration and varietal innovation, pushing the boundaries of specialty coffee. We’ve partnered with him on several coffees now, and they’ve all been out of sight. This coffee is honey-processed, fermented in cherry for 120 hours under anaerobic conditions with CO2 injection, depulped, and fermented again with cinnamon chips. It’s then dried on open patios at 40 degrees Celsius, with a 2-phase drying in shade lasting around 5 days. The resulting cup is sweet, warm, and inviting with big cinnamon, nutmeg, and clove vibes.