This coffee is just insane. This coffee gives off consistent notes of Lime, Lemongrass and Floral, while maintaining a smooth and Lactic body. And it all starts at Sebastian Ramirez’s farms, where this Caturra gets handpicked and hand selected, and after that, the cherries get sealed in a container filled with CO2, where they will undergo a Carbonic Maceration for 100 hours, while controlling the pH and temperature. It is then depulped and sealed again, but this time with a culturing of Hops, that Sebastian calls Mosto, for another 100 hours. After all of this, the coffee is dried in Elbas (open patios) for up to 30 days, and stabilized for another 15 days. We are so excited for this coffee and if you ever try it, you will know exactly why.
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Sebastian Ramirez (35), a 4th generation coffee farmer with more than 12 years of experience, presence in multiple countries within Asia and Europe, and owner of Fincas El Placer, has joined us in the mission of making coffee farming exciting, placing his grain of salt as an UVI Mentor. This heavy-weight of Specialty Coffee started as a traditional grower, until he started to dig into fermentations and making connections. Nowadays you can say he is a master in Carbonic Maceration, Coffee Profiles and Varietals. We are so excited to be representing him, and we can only state that his coffees are everything but ordinary.
Name of the farm:
Fincas El Placer