Cinnamon Co-Ferment
$
15
/lb
This coffee takes us to Christmas festivities, to grandmother's sweets, and the warmth of home. It's fermented in cherry anaerobically for 120 hours with CO2 injection, then fermented in dry with cinnamon chips, then depulped and dried for approximately 20 days. Sebastian achieves in this process a very spicy and chocolate-filled coffee!
Taste Profile
Variety
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How this coffee was produced
This is a honey process, fermented in cherry and depulped adding cinnamon chips to the second fermentation.
Harvesting
Coffee is hand-picked and sorted, where 95% are fully ripe
Processing and Fermentation
Fist, an anaerobic fermentation with CO2 injection and temperature monitoring for 120 hours. Later, coffee is depulped and placed in tanks for a 120-hour dry fermentation with cinnamon chips
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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