Sebastian's Bourbon Sidra Red Honey
$
14
/lb
This coffee was crafted for competition. Sidra is an exceptionally complex variety with tremendous potential, and Sebastian highlights it through an extended fermentation that enhances its natural sweetness. The result is a floral cup layered with spice and a vivid red-apple acidity that truly sets it apart.
Taste Profile
Variety
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How this coffee was produced
This is a red honey process, meaning that the cherries are fermented for a long time and the mucilague turns red when drying.
Harvesting
The coffee is hand-picked and carefully sorted, with 95% of the cherries fully ripe. It is then immediately fermented for 96 hours in a sealed tank with added CO₂
Processing and Fermentation
After the cherry fermentation, they are depulped and fermented with water for another 96 hours, in closed tanks with a valve
Drying
Dried in open patios at a controled temperatured of 40 degrees celcisus, with a 2-phase drying in shade lasting around 5 days.
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)
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