Pink Bourbon Mandarine Washed

$

18 /lb

Sebastián's Pink Bourbon is renowned for its spicy notes. The coffee enhances its floral notes, which combine with the sweetness of mandarin, resulting in a sweet, floral, and creamy cup.

Taste Profile

Floral

Mandarine

Caramel

Variety

Pink Bourbon

For Roasters

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The Process

How this coffee was produced

This new process is conducted like a traditional washed coffee, allowing it to ferment in mucilage for 24 to 36 hours. It is then washed, dried, and stabilized for about 15 days. Once dried, it is milled, and in its green state, it is stored with orange peels for 30 days. During this stage,

Harvesting and Processing

Cherries are harvested 95% ripe and 5% semi-ripe, the coffee is depulped on the same day it is harvested and It is fermented in traditional tanks for 24 to 36 hours and then washed three times.

Drying Phase

Dried in patios (overed area) for 15 days then it is taken to the Mill to remove the parchement.

Stabilization

Finally, the coffee returns to the farm for a green stabilization process, adding dehydrated mandarin peels for an additional 30 days.

About the producer

Sebastian Ramirez

A fourth-generation coffee farmer, Sebastian specializes in Carbonic Maceration & varietal innovation, pushing the boundaries of specialty coffee.

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About the farm

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.

Altitude