Sebastian Ramirez Pink Bourbon
Sebastian Ramirez Pink Bourbon (12oz)
Roast Type: Medium -
Country:Â Colombia
Region: QuindĂo
Varietal:Â Pink Bourbon
Farm: Fincas El Placer
Process: Washed
Altitude: 1744 M
Notes:Â Red berries, clean floral, citrus, with a caramel aftertaste
Our coffee bags are 100% compostable.
Locally Roasted in Glendale, CA
About the coffee:
Meet Sebastian Ramirez, a fourth-generation coffee farmer with over 12 years of experience. His coffees come to us from farms with a global presence, spanning Asia and Europe. As part of the Young Producer Program, Sebastian brings a fresh energy to the future of coffee farming. He began with traditional methods, but over time, he dove deep into fermentation and built strong ties within the specialty coffee world. Today, he’s a master of carbonic maceration, flavor profiling, and rare varietals. Every batch we roast from Sebastian is a testament to his craft—and it’s anything but ordinary.
Sebastian has a deep appreciation for Pink Bourbon, and his washed process is one of the cleanest, most balanced expressions in his lineup. There’s no cherry fermentation here—just a straightforward approach: the coffee is depulped right after harvest, then fermented for 24 to 36 hours before being washed and dried. It all starts with this cup. The floral, sweet notes inspire Sebastian to experiment, using it as a benchmark to guide and refine the other processes on his farm.
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Sebastian Ramirez Pink Bourbon
Sebastian Ramirez Pink Bourbon
Sebastian Ramirez Pink Bourbon (12oz)
Roast Type: Medium -
Country:Â Colombia
Region: QuindĂo
Varietal:Â Pink Bourbon
Farm: Fincas El Placer
Process: Washed
Altitude: 1744 M
Notes:Â Red berries, clean floral, citrus, with a caramel aftertaste
Our coffee bags are 100% compostable.
Locally Roasted in Glendale, CA
About the coffee:
Meet Sebastian Ramirez, a fourth-generation coffee farmer with over 12 years of experience. His coffees come to us from farms with a global presence, spanning Asia and Europe. As part of the Young Producer Program, Sebastian brings a fresh energy to the future of coffee farming. He began with traditional methods, but over time, he dove deep into fermentation and built strong ties within the specialty coffee world. Today, he’s a master of carbonic maceration, flavor profiling, and rare varietals. Every batch we roast from Sebastian is a testament to his craft—and it’s anything but ordinary.
Sebastian has a deep appreciation for Pink Bourbon, and his washed process is one of the cleanest, most balanced expressions in his lineup. There’s no cherry fermentation here—just a straightforward approach: the coffee is depulped right after harvest, then fermented for 24 to 36 hours before being washed and dried. It all starts with this cup. The floral, sweet notes inspire Sebastian to experiment, using it as a benchmark to guide and refine the other processes on his farm.
Original: $29.00
-70%$29.00
$8.70Product Information
Product Information
Shipping & Returns
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Description
Sebastian Ramirez Pink Bourbon (12oz)
Roast Type: Medium -
Country:Â Colombia
Region: QuindĂo
Varietal:Â Pink Bourbon
Farm: Fincas El Placer
Process: Washed
Altitude: 1744 M
Notes:Â Red berries, clean floral, citrus, with a caramel aftertaste
Our coffee bags are 100% compostable.
Locally Roasted in Glendale, CA
About the coffee:
Meet Sebastian Ramirez, a fourth-generation coffee farmer with over 12 years of experience. His coffees come to us from farms with a global presence, spanning Asia and Europe. As part of the Young Producer Program, Sebastian brings a fresh energy to the future of coffee farming. He began with traditional methods, but over time, he dove deep into fermentation and built strong ties within the specialty coffee world. Today, he’s a master of carbonic maceration, flavor profiling, and rare varietals. Every batch we roast from Sebastian is a testament to his craft—and it’s anything but ordinary.
Sebastian has a deep appreciation for Pink Bourbon, and his washed process is one of the cleanest, most balanced expressions in his lineup. There’s no cherry fermentation here—just a straightforward approach: the coffee is depulped right after harvest, then fermented for 24 to 36 hours before being washed and dried. It all starts with this cup. The floral, sweet notes inspire Sebastian to experiment, using it as a benchmark to guide and refine the other processes on his farm.
