Sebas' Cinnamon Co-Ferment

Sebas' Cinnamon Co-Ferment

This coffee takes us to Christmas festivities, to grandmother's sweets, and the warmth of home.

It's fermented in cherry anaerobically for 120 hours with CO2 injection, then fermented in dry with cinnamon chips, then depulped and dried for approximately 20 days.

Sebastian achieves in this process a very spicy and chocolate-filled coffee!

Taste Profile

  • Cinnamon
  • Clove
  • Chocolate
Variety Caturra
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Sebas' Cinnamon Co-Ferment
Sebas' Cinnamon Co-Ferment
24 Kg
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Product variants
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The Process

How this coffee was produced

This is a co-fermented honey process, fermented in cherry and depulped adding cinnamon chips to the second fermentation.
01. Harvesting

Coffee is hand-picked and sorted, where 95% are fully ripe
02. Processing

Fist, an anaerobic fermentation with CO2 injection and temperature monitoring for 120 hours. Later, coffee is depulped and placed in tanks for a 120-hour dry fermentation with cinnamon chips
03. Drying Phase

Dried in open patios at a controled temperatured of 40 degrees celcisus, with a 2-phase drying in shade lasting around 5 days.

About the producer

Sebastian Ramirez

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.‍Sebastian is a coffee producer in charge of designing and innovation in new coffee profiles. He sources cherries mostly in Quindio...

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Sebastian Ramirez

About the farm

El Placer

About the farm

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

Altitude

1860 - 2000 m

Size

24 H & 10 employees (50 during harvest)

Varieties

Caturra, Pink Bourbon, Gesha, Wush Wush, Sidra, Typica Mejorado, Papayo, SL-28

Harvest Season

October - December

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