Colombia Sebastian Ramirez Pink Bourbon (MAY 26)

Sebastian is a fourth-generation coffee farmer specializing in Carbonic Maceration and varietal innovation. His farm operates more as a processing facility than a traditional estate — once a large coffee farm in Quindío in the 1980s, only half of its original production remains active today. Sebastian oversees cherry purchasing and processing, sourcing select specialty varieties like Geisha and Pink Bourbon from growers in Huila. A mentor in the Young Producer Program, he started as a traditional grower before becoming a master of fermentation, coffee profiling, and varietal development.

This coffee is a washed process with a short fermentation and added yeast to intensify complexity and florality. Cherries are hand-picked and sorted, and then depulped the same day, and then fermented in traditional tanks for 24 to 36 hours before washing. It's dried in open patios at a controlled temperature of 40°C, using a 2-phase shade-drying process over about 5 days.