Sebas' Pink Bourbon Washed

Sebas' Pink Bourbon Washed

Sebastian is a big fan of Bourbon Rosado. The washed process is one of the cleanest and most balanced in his portfolio. This coffee undergoes no cherry fermentation; it is depulped immediately after harvesting and fermented for 24 to 36 hours before being washed and dried.

This is where it all begins—floral and sweet notes spark his imagination to determine which instruments on his farm can bring out the best potential for the rest of the processes on his portfolio.

Taste Profile

  • Caramel
  • Floral
  • Citrus
Variety Pink Bourbon
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Sebas' Pink Bourbon Washed
Sebas' Pink Bourbon Washed
12 Kg
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The Process

How this coffee was produced

This is a washed process, with yeast and natural plants added
01. Harvesting

Coffee is hand-picked and sorted, where 95% are fully ripe and depulped on the same day.
02. Processing

Fermented with its own miculague in traditional tanks for 24 to 36 hours and then washed
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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