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Archive: Colombia Sebastian Ramirez Geisha

Archive: Colombia Sebastian Ramirez Geisha

Jasmine, Apricot

  • SOURCE
  • ROAST
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  • ORIGIN

    Quindío

  • ELEVATION

    1650 MASL

  • PROCESS

    White Honey

  • VARIETY

    Caturra

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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. 

BREW IT RIGHT

  • 1:16 for drip.

  • Grind a little coarser than usual.

  • Clever for sweet & balanced brews

  • Go wild with the Hario V60.

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REST IN PEACE

As coffee rests, the volatility of the roast mellows, allowing it's natural sweetness and varietal character to shine. We rest washed coffees 5-10 days, naturals for 10-15 days, and experimentals for 15-30 days.

  • FIND YOUR VIBE

  • BREW GUIDES

  • PRO TIPS

  • SEED TO CUP

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We roast and ship Monday-Friday
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