Several Natural
$
8
/lb
This lot represents Sebastian’s year-round offering, processed with a straightforward fermentation method that ensures consistency and affordability. It undergoes a 72-hour fermentation before being dried immediately, resulting in a cup that’s rich in sweetness and creamy texture.
Taste Profile
Variety
Buy this coffee
Contact us to buy this green coffee for your roastery
How this coffee was produced
This is a natural process, fermented for 72 hours
Harvesting and Stabilization
Harvest and sort cherries, with 95% being ripe and 5% semi-ripe.
Processing and Fermentation
Anaerobic fermentation in 200 liters tanks for 72 hours.
Drying
A two-phase drying process (initial controlled drying for about 20 days and additional drying for approximately 5 days) under shade netting.
Sebastian Ramirez
A fourth-generation coffee farmer, Sebastian specializes in Carbonic Maceration & varietal innovation, pushing the boundaries of specialty coffee.
El Placer
Sebastian's farm operates as a processing facility rather than a traditional coffee farm. In the 1980s, it was a large coffee estate in Quindío, but today, only half of its original production remains active. He oversees the purchase of cherries grown on the farm and sources select specialty varieties from Huila—currently, his Geisha and some Pink Bourbon come from there. Sebastian is responsible for processing and developing flavor profiles, ensuring the highest quality in every batch. Additionally, he has recently acquired a new farm, where he plans to focus on cultivating more exclusive varietals such as wush wush, Sl 28, etc. that are not easily grown in his region.
1800 m
24 Hectares & 10 employees (50 during harvest)
Caturra, Pink Bourbon, Gesha, Wush Wush, Sidra, Typica Mejorado, Papayo, SL-28
October - Dec (Availability Year Round)
Stay Connected
Get updates on inspiring young producers, new product releases, and exclusive insights from the field.
