Pink bourbon's recent identification as an Ethiopian landrace variety has revolutionized how producers approach this exceptional coffee. At Fincas El Placer, the variety finds ideal expression in Quindío's volcanic highlands between 1,600-1,800 meters above sea level. The mineral-rich soils and dramatic temperature variations between day and night create perfect conditions for developing the complex sugars that make pink bourbon ideal for extended natural processing. This genetic heritage, combined with Colombia's unique terroir, provides the foundation for Sebastian's most experimental and fruit-forward expressions.
ABOUT THE PROCESS
Sebastian's "Natural BG" technique represents the cutting edge of specialty coffee processing, combining carbonic maceration with custom biological innovations. The process begins with careful selection of 95% ripe and 5% semi-ripe pink bourbon cherries, ensuring optimal sugar development. Cherries are sealed in CO2-filled tanks for 120-200 hours at precisely controlled 18°C temperatures. Sebastian introduces "mosto"—a starter culture from previous pink bourbon fermentations—along with specialized microorganisms fed with fructose from lemongrass or citronella plants grown on his farm. After fermentation, cherries dry on African beds within polytunnels for approximately 20 days, reaching 25% humidity at maximum 40°C to preserve the developed flavors.
ABOUT THE PRODUCER
Sebastian Ramirez has built his reputation as Colombia's most experimental producer by constantly pushing the boundaries of what's possible in coffee processing. His journey from traditional grower to fermentation scientist reflects a deep curiosity about how small changes can create entirely new flavor experiences. Through his work as a mentor in the Young Producer Program, Sebastian shares his innovations while staying grounded in the four generations of coffee wisdom his family has cultivated. His custom yeast cultures and microorganism inoculation techniques represent years of patient experimentation, driven by his belief that coffee's future lies in understanding and harnessing the science of fermentation while respecting the art of traditional cultivation.
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