Sebastián Ramírez (Finca El Placer)

Description

Sebastián Ramírez’s Watermelon Co-Ferment from Finca El Placer in Quindío, Colombia is a standout example of experimental processing done right. This innovative honey-processed coffee begins with ripe Caturra cherries that undergo a 120-hour anaerobic fermentation in their own mucilage, infused with CO₂, watermelon, and fruit glucose. After depulping, the cherries ferment again for 72 hours with dehydrated watermelon and added glucose, then dry slowly on controlled patios at 40°C. The result is a wildly expressive cup layered with notes of black tea, juicy watermelon, bright mandarin, and smooth milk chocolate. With vibrant acidity and a silky body, this coffee is a testament to Sebastián’s mastery of co-ferments and his reputation as one of Colombia’s most progressive coffee producer.

Text from Luminous Coffee's listing.