Origin
Quindío
Altitude
1650 MASL
Process
White Honey
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Archive: Colombia Sebastian Ramirez Geisha
Jasmine, Apricot
The Deets
This coffee comes to us from Sebastian Ramirez and his farm, Finca El Placer. Sebastian is known for experimental fermentation techniques and fantastic coffees. Sebastian and his team hand-pick the ripest cherries, sort them for quality, and ferment them anaerobically for 48 hours in 200-liter tanks at a constant temperature with a CO2 injection. Afterward, they rinse the cherries and dry them to 10-11% moisture with a two-phase process. They're then milled, sorted, and packed in Grain-Pro bags to stabilize. This coffee has an intense sweetness, with lush floral notes, pops of sugary apricot, and a sugary-sweet finish.
Aeropress XL
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Breville Espresso
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Hario V60
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REST IN PEACE
We recommend resting freshly roasted coffee to allow the beans to stabilize and fully open. This results in a sweeter, more expressive cup. We rest washed coffees 5–10 days, naturals 10–15 days, and experimental lots 15–30 days.
