Original: $16.39
-65%$16.39
$5.74The Story
Sebastian Ramirez is a visionary fourth-generation producer whose work at El Placer in Quindío has redefined the potential of experimental processing. This lot showcases his mastery of complex post-harvest techniques, involving an anaerobic double-fermentation washed process that includes both thermal shock and fruit maceration. By precisely controlling the microbial environment and temperature variables, Sebastian manages to elevate the aromatic complexity of the Pink Bourbon variety, creating a profile that bridges the gap between traditional Colombian coffee and modern, high-concept sensory experiences.
The cup is exceptionally bold, delivering a syrupy density and a vibrant complexity that is reminiscent of spiced tropical fruits and refined floral sugar. It possesses a notably heavy tactile mouthfeel that lingers long after the finish, highlighting the remarkable terroir-driven clarity found at these extreme altitudes. This selection is a sophisticated example of how technical innovation can enhance the inherent character of the land. A boundary-pushing profile for the adventurous: expand your sensory vocabulary with this singular expression.
We haven't tried this one yet! Check back to see what we think!
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Origin Colombia |
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Quantity 150g (5.29 oz) |
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Process Anaerobic Double-Fermented Washed (Thermal Shock & Fruit Maceration) |
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Altitude 1750 - 2000 MASL |
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Roast Level Light-Medium |
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Recommended Brew Filter, Pour Over |
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Producer Sebastian Ramirez |
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Variety Pink Bourbon |
Our Coffee Addicts Promise
We’re passionate about fresh, flavourful coffee and we know you are too. For the best taste, enjoy your coffee within approximately 6 weeks of the roast date.
Coffee naturally oxidizes slowly over time, but it can still be enjoyed beyond this window. Any beans older than six weeks from roast are clearly marked and automatically discounted, giving you a great value on quality coffee.
Description
Sebastian Ramirez is a visionary fourth-generation producer whose work at El Placer in Quindío has redefined the potential of experimental processing. This lot showcases his mastery of complex post-harvest techniques, involving an anaerobic double-fermentation washed process that includes both thermal shock and fruit maceration. By precisely controlling the microbial environment and temperature variables, Sebastian manages to elevate the aromatic complexity of the Pink Bourbon variety, creating a profile that bridges the gap between traditional Colombian coffee and modern, high-concept sensory experiences.
The cup is exceptionally bold, delivering a syrupy density and a vibrant complexity that is reminiscent of spiced tropical fruits and refined floral sugar. It possesses a notably heavy tactile mouthfeel that lingers long after the finish, highlighting the remarkable terroir-driven clarity found at these extreme altitudes. This selection is a sophisticated example of how technical innovation can enhance the inherent character of the land. A boundary-pushing profile for the adventurous: expand your sensory vocabulary with this singular expression.
We haven't tried this one yet! Check back to see what we think!
|
Origin Colombia |
|
Quantity 150g (5.29 oz) |
|
Process Anaerobic Double-Fermented Washed (Thermal Shock & Fruit Maceration) |
|
Altitude 1750 - 2000 MASL |
|
Roast Level Light-Medium |
|
Recommended Brew Filter, Pour Over |
|
Producer Sebastian Ramirez |
|
Variety Pink Bourbon |
Our Coffee Addicts Promise
We’re passionate about fresh, flavourful coffee and we know you are too. For the best taste, enjoy your coffee within approximately 6 weeks of the roast date.
Coffee naturally oxidizes slowly over time, but it can still be enjoyed beyond this window. Any beans older than six weeks from roast are clearly marked and automatically discounted, giving you a great value on quality coffee.
