Sebastian Ramirez - Watermelon Anaerobic Co-Ferment
From the hills of Quindío, 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 CO₂, then co-ferment for 72 hours with dehydrated watermelon and fruit glucose before patio drying.
The result is a bright coffee that’s both juicy and structured—perfect for adventurous coffee drinkers.
This very limited release will not last. Grab yours today!
Details & Notes
- Producer: Sebastian Ramirez, El Placer, Quindío, Colombia
- Variety: Castillo
- Altitude: ~1,800 masl
- Process: Honey (Experimental Watermelon Co-Ferment)
About Sebastian Ramirez
Sebastian is a a fourth-generation coffee farmer, specializing in Carbonic Maceration & varietal innovation. Always pushing the boundaries of specialty coffee where he can, Sebastian has joined our mission of making coffee farming exciting as a mentor for the Unblended Young Producer Program. While he started off as a traditional coffee grower, he quickly became interested in fermentation. He is now a master in Carbonic Maceration, Coffee Profiles, and Varietals.
We are thrilled to continue to partner with Unblended to share this very limited and even more unique release.
Suggested Brew Recipes
Drip Coffee (Hario V60, Kalita Wave, or Standard Auto Drip)
- Grind: Medium-fine
- Dose: 24 g coffee
- Water: 360 g @ 94 °C
- Ratio: 1 : 15
- Bloom: 60g water
- Pulses: 2 equal pours after bloom, gentle swirl after each
- Time: ~3.5 min total
