Whole Bean
Roast: Light
Recommended Rest: 4-6 weeks from roast date
Tasting Notes: lavender, apricot, mandarin orange, cardamom

Origin Details

Region: Quindio, Colombia
Elevation: 1800m
Producer: Sebastian Ramirez, El Placer
Process: CM White Honey + Yeast Inoculated
Variety: Gesha

ABOUT THIS COFFEE AND PRODUCER

From Unblended:

Sebastian's farm operates as a processing facility rather than a traditional coffee farm. In the 1980s, it was a large coffee estate in Quindío, but today, only half of its original production remains active. He oversees the purchase of cherries grown on the farm and sources select specialty varieties from Huila—currently, his Geisha and some Pink Bourbon come from there. Sebastian is responsible for processing and developing flavor profiles, ensuring the highest quality in every batch. Additionally, he has recently acquired a new farm, where he plans to focus on cultivating more exclusive varietals such as wush wush, Sl 28, etc. that are not easily grown in his region.

The gesha cherries in this lot go through a simple, yet carefully monitored process. First the harvested cherries are placed with mosto in tanks and inoculated with Sebastian’s proprietary botanical yeast mixture for 48 hours. Then it is depulped without water and dried on large shaded patios.

WHY WE SELECTED THIS COFFEE

We’re really happy to be sharing another collaboration coffee with our friend Brian Quan(YouTube // IG) . This one was a fun friends-of-Brian project where Brian chose the coffee, and we, along with Picolot and Newbery Street Coffee Roasters, each got a split to roast in our own way. It was cool to see how the same coffee could be approached from different perspectives.

This is also our first time working with producer Sebastian Ramirez, which feels especially meaningful after he was recently named Sprudge’s Notable Coffee Producer of the Year. The coffee itself is a unique mix of varietal genetics, made more expressive through a CM honey process and then taken even further with advanced yeast fermentation.

In the cup, it starts with really over the top aromatics. We get perfumed lavender florals and cardamom spice right away on the nose and first sip. As it settles, a silky nectarine note comes through, mixing with sweet mandarin orange and adding depth that balances out the intense florals.

Overall, this coffee feels like a journey from start to finish, and we hope you enjoy spending time with it as much as we did working on it.

• Try Newbery Street's presentation of this coffee: https://newberyst.com/products/sebastian-ramirez-gesha-white-honey
• Try Picolot's presentation of this coffee: https://picolot.shop/products/bqlot-sebastian-ramirez-white-honey-gesha