A second coffee from Colombian coffee grower Sebastian Ramirez. A Pink Bourbon this time! We just discovered Sebastian Ramirez recently and he is knocking it out of the park. When we first tasted this Pink Bourbon lot from him, we said couldn’t get over all the jammy pink and red fruit notes that presented in this coffee. In fact, a couple of our cupping notes just said “all the pink and red fruit notes” (think strawberry, raspberry, pomegranate, watermelon, dragon fruit, etc). We also tasted rosewater, Froot Loops, and sweet citrus.
About the coffee.This particular lot is a Pink Bourbon, a variety discovered and grown in Colombia known for its intense floral notes, pleasant acidity, and a higher glucose content producing a sweeter, silkier cup. Unlike most coffee that is red when it ripens, the Pink Bourbon variety is pink when it ripens.
Farm Level Info. 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. 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.
