Sebastian Ramirez - WWCF

Highlights

“Seb Ramirez's pairing of this varietal and process has been a favourite of ours for the past couple of years. This exceptionally juicy, bright and aromatic coffee returns to us in 2026 from Quindio Colombia. Cherries are collected and sorted to ensure that 95% of them are ripe and 5% are semi-ripe. The beans then undergo anaerobic fermentation in 200-liter tanks at a constant temperature of 18°C, with CO2 injection and submersion in water with an oxygen pump for 48 hours. After fermentation, the beans undergo a two-phase drying process, carefully controlled and slowed down using shade netting.”