COLOMBIA, SEBASTIAN RAMIREZ GEISHA WHITE HONEY CM
COLOMBIA, SEBASTIAN RAMIREZ GEISHA WHITE HONEY CM
COLOMBIA, SEBASTIAN RAMIREZ GEISHA WHITE HONEY CM

COLOMBIA, SEBASTIAN RAMIREZ GEISHA WHITE HONEY CM

$40.00

Discover the complexity of this Sebastian Ramirez processed Geisha, cultivated at Fincas El Placer in Quindio, Colombia. This exceptional Geisha variety undergoes a unique White Honey Carbonic Maceration process, resulting in a cup that’s as vibrant as it is refined. Delight in the delicate notes of wildflower honey, complemented by the sweetness of stone fruits and the subtle fragrance of lavender.

  • Origin: Colombia
  • Region: Quindio
  • Farm Name: Fincas El Placer
  • Producer: Sebastian Ramirez
  • Variety: Geisha
  • Process: White Honey Carbonic Maceration
  • Altitude: 1,744 meters above sea level
  • Tasting Notes: White Peach, Lavender, Honey
Size
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  • Story

Colombia
Sebastian Ramirez

Fincas El Placer, nestled in the lush landscapes of Quindio, Colombia, is more than just a farm—it's the legacy of four generations of coffee farming excellence. Sebastian Ramirez, the visionary behind this operation, has transformed his family's traditional coffee-growing practices into a cutting-edge enterprise renowned across Asia and Europe. With over 12 years of experience, Sebastian has mastered the art of Carbonic Maceration, making him a leader in innovative coffee processing techniques.

 

Sebastian's journey began with a deep respect for the traditions passed down through his family. However, his curiosity and passion for quality led him to explore new methods of fermentation and processing. Today, Fincas El Placer is a beacon of innovation, particularly in the realm of Carbonic Maceration—a technique that infuses the beans with distinctive flavors and aromas, creating a coffee experience that is anything but ordinary.

 

The Geisha White Honey CM is a testament to Sebastian's dedication to quality and his commitment to pushing the boundaries of coffee production. The cherries are meticulously selected, ensuring that 95% are perfectly ripe and 5% are semi-ripe. This careful selection process is followed by a precise anaerobic fermentation in 200-liter tanks at a controlled temperature of 18°C. The beans are submerged in water with an oxygen pump and CO2 injection for 48 hours, allowing the flavors to develop in a truly unique way.

 

After fermentation, the beans undergo a two-phase drying process under shade netting, which is carefully monitored to preserve the integrity of the coffee’s flavors. Finally, the beans are packaged in Grain-Pro bags and stabilized for 15 days, ensuring that every cup brewed from this Geisha variety is a true reflection of the care and expertise invested in its production.

 

Sebastian’s role as a mentor in the Young Producer Program further highlights his commitment to the future of coffee farming. By sharing his knowledge and passion with the next generation, he is helping to ensure that the tradition of excellence in Colombian coffee continues to thrive.

Brew Guide