This coffee is the fruitiest and silkiest natural coffee you will ever experience. In Sebastian's own words, it is well-balanced, with an amazing body mixed with fruit punch and chocolate. The reason for this unique flavor is the Carbonic Maceration process that the coffee goes through while still in the cherry. This process takes 100 hours and is done in containers filled with CO2 at a controlled temperature. Afterward, the coffee is dried in mechanical silos at around 40°C until it reaches 11% humidity. All of this happens within the processing facility that Sebastian Ramirez has built on his main farm, Corcega. This facility processes the entirety of his annual coffee production, and we are thrilled to be working with such profile coffees.
/ lb - GreenContact for Details
Sebastian Ramirez (35) is a fourth-generation coffee farmer with over 12 years of experience. He has a presence in multiple countries across Asia and Europe and is the owner of Fincas El Placer. Sebastian has joined our mission of making coffee farming exciting as a mentor for the Young Producer Program. Starting as a traditional grower, he ventured into fermentation and made connections. Nowadays, he is a master in Carbonic Maceration, Coffee Profiles, and Varietals. We are thrilled to represent him, and we can confidently state that his coffees are anything but ordinary.
Name of the farm:
Fincas El Placer