MEET THE PRODUCER | Sebastián Ramírez is a fourth generation coffee producer who started growing coffee more than 13 years ago. Early in his career, he started exploring the nuances of fermentation, and today, Sebastián is regarded as a master of advanced processing techniques like co-fermentation and carbonic maceration. His mission is to make coffee accessible and exciting, and Sebastián champions those efforts in his processing endeavors and as a mentor for the Unblended Young Producer Program. Sebastián and his coffees can be accurately described as "anything but ordinary," and this watermelon co-ferment adaptation is one of our favorite iterations of that endearing moniker. TRUST THE PROCESS | Sebastián’s white honey method is mechanically simple, yet every step is deliberate. Fully ripe cherries are placed in tanks and inoculated with a signature yeast culture. After 48 hours of sealed, low-oxygen fermentation, the coffee is pulped and gently washed clean. The coffee is patio-dried for two to three weeks, until ideal moisture content is achieved. TAKE A SIP | Fermentation and plant variety strike a duet in this cup, with the attributes of each creating a dazzling flavor experience. Classic Gesha notes take center stage: intense floral aromatics meld into wildflower honey, while bergamot and stone fruit—specifically apricot—add complexity to the cup. Sebastián’s fermentation underscores each note, ensuring dazzling acidity, vibrant flavors, and incredible texture. Origin | Quindío, Colombia Producer | Sebastián Ramirez Farm | Finca El Placer Process | CM Yeast Inoculated Honey Variety | Gesha Elevation | 1800 MASL

MEET THE PRODUCER | Sebastián Ramírez is a fourth generation coffee producer who started growing coffee more than 13 years ago. Early in his career, he started exploring the nuances of fermentation, and today, Sebastián is regarded as a master of advanced processing techniques like co-fermentation and carbonic maceration. His mission is to make coffee accessible and exciting, and Sebastián champions those efforts in his processing endeavors and as a mentor for the Unblended Young Producer Program. Sebastián and his coffees can be accurately described as "anything but ordinary," and this watermelon co-ferment adaptation is one of our favorite iterations of that endearing moniker. TRUST THE PROCESS | Sebastián’s white honey method is mechanically simple, yet every step is deliberate. Fully ripe cherries are placed in tanks and inoculated with a signature yeast culture. After 48 hours of sealed, low-oxygen fermentation, the coffee is pulped and gently washed clean. The coffee is patio-dried for two to three weeks, until ideal moisture content is achieved. TAKE A SIP | Fermentation and plant variety strike a duet in this cup, with the attributes of each creating a dazzling flavor experience. Classic Gesha notes take center stage: intense floral aromatics meld into wildflower honey, while bergamot and stone fruit—specifically apricot—add complexity to the cup. Sebastián’s fermentation underscores each note, ensuring dazzling acidity, vibrant flavors, and incredible texture. Origin | Quindío, Colombia Producer | Sebastián Ramirez Farm | Finca El Placer Process | CM Yeast Inoculated Honey Variety | Gesha Elevation | 1800 MASL