Colombia Sebastian Ramirez Gesha White Honey

About This Coffee

Flavors of bergamont, floral, and honey. Sebastián Ramírez is a fourth-generation coffee producer from Quindío, Colombia, widely recognized for pushing the boundaries of fermentation with precision and intention. Thirteen years into his career, Sebastián has become a leader in advanced processing techniques, including yeast inoculation, co-fermentation, and carbonic maceration. His work—both as a producer at Finca El Placer and as a mentor in the Unblended Young Producer Program—reflects a singular mission: to make coffee more accessible, expressive, and anything but ordinary. This watermelon co-ferment adaptation exemplifies that philosophy and stands as one of our favorite expressions of his craft. Sebastián’s white honey method is deceptively simple, with every step executed with deliberate precision. Fully ripe Gesha cherries are placed into sealed tanks and inoculated with a proprietary yeast culture. After 48 hours of low-oxygen fermentation, the cherries are pulped and gently washed before being patio-dried for two to three weeks, allowing the coffee to reach optimal moisture content while preserving clarity and texture. Fermentation and variety perform in harmony in this cup. Classic Gesha aromatics lead with intense florals and wildflower honey, followed by bright bergamot and ripe stone fruit—most notably apricot. Sebastián’s fermentation approach enhances each attribute without overshadowing the variety, resulting in dazzling acidity, vibrant sweetness, and a remarkably silky mouthfeel.