Sebastian Ramirez - Watermelon Anaerobic Co-Ferment Size:2 lb less industrial cultivation methods

less industrial cultivation methods

Located at 1800 meters above sea level

and citrus

Espresso (Double Shot)

Elevation: 1

Sebastian Ramirez - Watermelon Anaerobic Co-Ferment Size:2 lb less industrial cultivation methodsFrom the hills of Quindo, Colombia, and producer Sebastian Ramirez, this limited release experimental process micro lot delivers a unique cup with notes of watermelon, honeydew, and citrus. Hand picked cherries undergo 120 hour anaerobic fermentation with CO, then co ferment for 72 hours with dehydrated watermelon and fruit glucose before patio drying. The result is a bright coffee thats both juicy and structuredperfect for adventurous coffee