Sebastian Ramirez Pink Bourbon Honey

Highlights

“Produced by Sebastian Ramirez at El Placer in Calarcá, Quindío, this coffee reflects his shift from a traditional family background into highly experimental specialty production. The lot uses an extended 168 hour anaerobic fermentation with CO2 injection, lactic inoculation, and selected microorganisms, followed by slow drying and stabilization to preserve both intensity and clarity.”