
Black & White
Sebastian Ramirez - Watermelon
OriginColombia
ProcessCo-Fermentation
Summary
Sebastian Ramirez, a fourth-generation coffee producer, grows Castillo variety at his farm Finca El Placer in Quindío, Colombia at 1700-1800 masl. This coffee undergoes a co-fermentation process: 120 hours of anaerobic fermentation with wine yeast, followed by de-pulping and 72 more hours of anaerobic fermentation with dehydrated watermelon, fruit glucose, and CO2 injection, then dried in marquesinas at controlled temperature and humidity. Flavour notes include watermelon candy, peach rings, lemon cookie, and black tea.
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FormatBean
DecaffeinatedNo
ProducerSebastian Ramirez
Altitude1700 - 1800 m.a.s.l
VarietyCastillo
NotesLemon, Peach, Black Tea, Watermelon
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