MEET THE PRODUCER | Sebastián Ramírez is a fourth-generation coffee producer who began as a traditional grower over twelve years ago, but he soon started exploring the nuances of fermentation and today is regarded as a master of processes like co-fermentation and carbonic maceration. His mission is to make coffee both accessible and exciting, and Sebastián champions those efforts both in his processing endeavors and as a mentor for the Young Producer Program. Both Sebastián and his coffees can be accurately described as "anything but ordinary," and we are thrilled to showcase two examples of his triumphs in processing with all of you at home! TRUST THE PROCESS | To repeat the refrain that Sebastián's peach co-fermented Pink Bourbon lot is anything but ordinary might sound redundant, but it's also a bit of an understatement. Unlike other co-fermented coffees we've featured in the past, this one uses not just fruit, but also wine yeast and fruit glucose, during the fermentation process. The wine yeast is the first to arrive at the party, mingling with the freshly picked and sorted coffee cherries during 120 hours of anaerobic fermentation. Next, the coffee cherries are de-pulped before being subjected to an additional 72 hours of anaerobic fermentation, this time alongside dehydrated peaches, fruit glucose, annndddddd CO2 (because, Sebastián just can't help himself). Finally, the coffee is removed to special structures called marquesinas for drying. These special drying vessels are held at constant temperature (40 degrees Celsius) and humidity (25%) with round-the-clock monitoring until the lot reaches optimal and even moisture content, or about 20 days. TAKE A SIP | Come for the bellinis; stay for the piña coladas! This co-fermented coffee is reminding us of some of our favorite poolside sips, with big fresh peach flavor and an intriguing coconut character. It also features stone fruit in the form of red cherries. The whole experience is floral and complex, like orange blossoms just after they bloom. ___________________________________________________________________________ Origin | Quindío, Colombia Producer | Sebastián Ramírez Farm | Fincas El Placer Process | Co-ferment Variety | Pink Bourbon Elevation | 1700 - 1800 masl
