IPA Caturra
$
15
/lb
This coffee is just amazing! It has consistent notes of lime, lemongrass, and a floral sweetness, while still maintaining a smooth, lactic body. It all starts at Sebastian Ramirez’s farms, where the Caturra beans are handpicked and selected. The cherries are then sealed in a CO₂-filled container and undergo carbonic maceration for 100 hours while the pH and temperature are controlled. Next, they are depulped and sealed once again — this time with a hop culture that Sebastian calls Mosto — for another 100 hours. After all of this, the coffee is dried in elbas (open patios) for up to 30 days and stabilized for another 15 days. We are thrilled about this coffee, and if you ever try it, you’ll understand why.
Taste Profile
Variety
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How this coffee was produced
This is a honey process, with a double fermentation: 100 Hours of fermentation in cherry and 100 hour fermentation after beign depulped
Harvesting
The coffee is hand-picked and carefully sorted, with 95% of the cherries fully ripe. It is then immediately fermented for 100 hours in a sealed tank with added CO₂
Processing and Fermentation
Cherries are depulped, then mixed with hop/Mosto culture and CO₂ in sealed tanks for another 100-hour fermentation.
Drying
Dried in open patios at a controled temperatured of 40 degrees celcisus, with a 2-phase drying in shade lasting around 5 days.
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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