Sebastian Ramirez
World-Class producer Sebastian Ramirez needs no introduction. A fourth-generation coffee producer: Sebastian specialized in Carbonic Maceration and varietal development and innovation.
This particular gesha lot is unique. The cherries are sealed in tanks where they undergo 48 hours of carbonic maceration. Afterwards, the cherries are depulped and lightly washed, which in turn preserves slightly more sugars, adding complexity to the cup.
We like this for its bubbly and fizzy qualities. If you're into winey coffees and can tolerate a little ferment, this might be your go to profile. Lemongrass and Jasmine dance lightly around the edge of the cup.
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Region Huila, Colombia
Altitude 1800 MASL
Process White Honey, Carbonic Maceration
Varietal Gesha
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Sorting Level
5%
All our roasted coffees are run through an AI-powered optical sorter. This extra step ensures that you receive only the most nutrient-dense, flavorful coffees from each lot. The machine is also capable of removing any foreign objects (corn, metals, rope, to name a few) from the rest of the coffees.
The higher the percentage, the more coffee is being removed in order to achieve a truly pristine product. We liken this to how sake-makers "polish" during production in order to reach a higher-quality product.
Nothing goes to waste: the rejected coffees are re-roasted and sold to local markets.
Variety / Cultivar
Gesha
Perhaps the most distinguished variety: gesha represents a caliber of coffee that exists at the highest level in terms of quality. This variety was originally collected from coffee forests in Ethiopia in the 1930s.