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