Our Sebastian Ramirez White Honey Geisha is bursting with intense floral notes. When we first tasted this coffee, we said things like “so interesting” and “wonderfully floral.” Tasting and aroma notes include lemon rosemary cake, Grape Kool-Aid, juniper, white grape, jasmine, and sweet grapefruit. If you love the classically floral profile of the Geisha variety, coupled with a sweet and fruity intensity, this coffee is a must have. It’s a stunningly elegant lot from award-winning and highly regarded Colombia coffee grower Sebastian Ramirez.
Sebastian Ramirez is a fourth generation coffee farmer focused on quality, experimental processing and variety innovation. His specialty is carbonic maceration, a form of anaerobic coffee processing where coffee fermentation takes place in sealed tanks devoid of oxygen and rich in carbon dioxide. This type of processing, when done right, can enhance the fruity characteristics and sweetness of a coffee. First, the coffee cherries are picked once fully ripe. They are then placed in sealed tanks where they undergo a carbonic maceration for 48 hours. The coffee is then depulped and lightly washed before undergoing a carefully controlled drying process for 2 to 3 weeks until the coffee reaches desired moisture content.
Unparalleled quality, a human story, and sustainability – that’s our coffee philosophy.
