Sebas' Watermelon Co-Ferment

Sebas' Watermelon Co-Ferment

Sebastian surprises us daily. This coffee has become one of our favorites, a juicy and sweet cup!
Fermented anaerobically in mucilague with watermelon and fruit glucose, which adds its special touch.

Just like with his other coffees, Sebastian carries out a careful and measured process at each step. After its fermentation, it is taken to the drying phase where it is constantly stirred and its temperature controlled, as this is one of the steps that ensures this coffee maintains its attributes for much longer

Taste Profile

  • Watermelon
  • Candy
  • Lemongrass
Variety Caturra
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Sebas' Watermelon Co-Ferment
Sebas' Watermelon Co-Ferment
24 Kg
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The Process

How this coffee was produced

This is a co-fermented honey process, fermented in cherry and depulped adding watermelon and dehidrated fruit glucose to the fermentation.
01. Harvesting

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

Anaerobic fermentation takes place in 200-liter tanks for 120 hours at 18°C with CO2 injection. Then, the coffee is depulped and fermented for another 72 hours in dry fermentation with dehidrated watermelon and fruit glucose.
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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