Sebastian Ramirez 200g
Pink Bourbon - Thermal Shock Co-fermented
Producer: Sebastian Ramirez
Farm: Finca El Placer
Altitude: 1.744 MASL
Process: Anaerobic Natural CM, 240 hours fermentation
Flavour profile: Raspberry, grapes, blackberry jam, cherry, blueberries, and violets.
acidity is complex, juicy, and layered. The body is medium, round, well-structured, with a silky
and syrupy texture. The aftertaste is sweet, berry-like, and long-lasting.
Process
Anaerobic Fermentation
The cherries undergo anaerobic fermentation in 200-liter tanks for 120 hours at a constant
temperature of 18°C, with controlled CO₂ injection to create an oxygen-free environment,
enhancing the flavors.
After pulping, the coffee goes through a second fermentation phase for another 120 hours.
During this phase, the beans are submerged in water and undergo a thermal shock at 40°C,
enriched with wild berries. This thermal shock technique helps lock in unique flavor compounds
from the berries, adding complexity to the coffee profile.
Drying Phases
First Phase: The coffee is dried under a canopy at 40°C with 25% humidity for about 20 days.
This slow drying process under controlled conditions helps retain the coffee’s aromatic
properties.
Second Phase: Additional drying occurs in a parabolic dryer for approximately 5 days. This
stage is also controlled with shade cloth to prevent over-drying and ensure a uniform moisture
level in the beans.Packaging and Stabilization
After drying, the coffee is packed in Grain-Pro bags and allowed to stabilize for 15 days. This
stabilization period helps the beans reach a balanced state, enhancing flavor consistency.
Hulling and Manual Selection
Finally, the coffee is hulled to remove the parchment layer and then manually selected to ensure
quality. The selected beans are then vacuum-packed to preserve freshness until they reach their destination.
Pink Bourbon - Thermal Shock Co-fermented
Producer: Sebastian Ramirez
Farm: Finca El Placer
Altitude: 1.744 MASL
Process: Anaerobic Natural CM, 240 hours fermentation
Flavour profile: Raspberry, grapes, blackberry jam, cherry, blueberries, and violets.
acidity is complex, juicy, and layered. The body is medium, round, well-structured, with a silky
and syrupy texture. The aftertaste is sweet, berry-like, and long-lasting.
Process
Anaerobic Fermentation
The cherries undergo anaerobic fermentation in 200-liter tanks for 120 hours at a constant
temperature of 18°C, with controlled CO₂ injection to create an oxygen-free environment,
enhancing the flavors.
After pulping, the coffee goes through a second fermentation phase for another 120 hours.
During this phase, the beans are submerged in water and undergo a thermal shock at 40°C,
enriched with wild berries. This thermal shock technique helps lock in unique flavor compounds
from the berries, adding complexity to the coffee profile.
Drying Phases
First Phase: The coffee is dried under a canopy at 40°C with 25% humidity for about 20 days.
This slow drying process under controlled conditions helps retain the coffee’s aromatic
properties.
Second Phase: Additional drying occurs in a parabolic dryer for approximately 5 days. This
stage is also controlled with shade cloth to prevent over-drying and ensure a uniform moisture
level in the beans.Packaging and Stabilization
After drying, the coffee is packed in Grain-Pro bags and allowed to stabilize for 15 days. This
stabilization period helps the beans reach a balanced state, enhancing flavor consistency.
Hulling and Manual Selection
Finally, the coffee is hulled to remove the parchment layer and then manually selected to ensure
quality. The selected beans are then vacuum-packed to preserve freshness until they reach their destination.
Pink Bourbon - Thermal Shock Co-fermented
Producer: Sebastian Ramirez
Farm: Finca El Placer
Altitude: 1.744 MASL
Process: Anaerobic Natural CM, 240 hours fermentation
Flavour profile: Raspberry, grapes, blackberry jam, cherry, blueberries, and violets.
acidity is complex, juicy, and layered. The body is medium, round, well-structured, with a silky
and syrupy texture. The aftertaste is sweet, berry-like, and long-lasting.
Process
Anaerobic Fermentation
The cherries undergo anaerobic fermentation in 200-liter tanks for 120 hours at a constant
temperature of 18°C, with controlled CO₂ injection to create an oxygen-free environment,
enhancing the flavors.
After pulping, the coffee goes through a second fermentation phase for another 120 hours.
During this phase, the beans are submerged in water and undergo a thermal shock at 40°C,
enriched with wild berries. This thermal shock technique helps lock in unique flavor compounds
from the berries, adding complexity to the coffee profile.
Drying Phases
First Phase: The coffee is dried under a canopy at 40°C with 25% humidity for about 20 days.
This slow drying process under controlled conditions helps retain the coffee’s aromatic
properties.
Second Phase: Additional drying occurs in a parabolic dryer for approximately 5 days. This
stage is also controlled with shade cloth to prevent over-drying and ensure a uniform moisture
level in the beans.Packaging and Stabilization
After drying, the coffee is packed in Grain-Pro bags and allowed to stabilize for 15 days. This
stabilization period helps the beans reach a balanced state, enhancing flavor consistency.
Hulling and Manual Selection
Finally, the coffee is hulled to remove the parchment layer and then manually selected to ensure
quality. The selected beans are then vacuum-packed to preserve freshness until they reach their destination.