White Honey
$
22
/lb
This is an amazing cup that has won us over since the moment we first tried it. Its floral notes of lemongrass perfectly blend with its silky body and sweet aftertaste, making this cup truly exceptional.
Taste Profile
Variety
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How this coffee was produced
After harvesting, the Geisha cherries are placed in sealed tanks where they undergo a carbonic maceration for 48 hours. The coffee is then depulped and lightly washed, allowing some sugars to add more complexity to the cup
Harvesting
Coffee is hand-picked and sorted, where 95% are fully ripe.
Processing and Fermentation
The cherries are placed in sealed tanks for 48 hours, then depulped and lightly washed
Drying
Beans are dried in the shaded patios mixing them constatly for 2 or 3 weeks
Sebastian Ramirez
A fourth-generation coffee farmer, Sebastian specializes in Carbonic Maceration & varietal innovation, pushing the boundaries of specialty coffee.
El Placer
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.
1800 m
24 Hectares & 10 employees (50 during harvest)
Caturra, Pink Bourbon, Gesha, Wush Wush, Sidra, Typica Mejorado, Papayo, SL-28
October - Dec (Availability Year Round)
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