Sebastian Ramirez - Watermelon

MEET THE PRODUCER | Sebastián Ramírez is a fourth-generation coffee producer who started growing coffee more than 13 years ago. Early in his career, he started exploring the nuances of fermentation, and today, Sebastián is regarded as a master of advanced processing techniques such as co-fermentation and carbonic maceration. His mission is to make coffee accessible and exciting, and Sebastián champions those efforts in his processing endeavors and as a mentor for the Unblended Young Producer Program. Sebastián and his coffees can be accurately described as "anything but ordinary," and this watermelon co-ferment adaptation is one of our favorite iterations of that endearing moniker.

TRUST THE PROCESS | Unlike other co-fermented coffees we've featured in the past, this one uses not just fruit, but also wine yeast and fruit glucose, during the fermentation process. The wine yeast is the first to arrive at the party, mingling with the freshly picked and sorted coffee cherries during 120 hours of anaerobic fermentation. Next, the coffee cherries are de-pulped before being subjected to an additional 72 hours of anaerobic fermentation, this time alongside dehydrated watermelon, fruit glucose, and a little CO2 injection (because Sebastián just can't help himself). Finally, the coffee is removed to special structures called marquesinas for drying. These special drying vessels are held at a constant temperature (40 degrees Celsius) and humidity (25%) with round-the-clock monitoring until the lot reaches optimal and even moisture content, typically around 20 days.

TAKE A SIP | Somehow both confectionary and tea-like, this coffee toes the line between playful and sophisticated in a way that highlights Sebastián’s meticulous methodology and execution in these co-fermentation experiments. It reminds us of summer treats like watermelon candy and peach rings, but it also beckons us back to sharing a plate of lemon cookies and a pitcher of iced tea with our grandmothers over summer break. With each memory, sipping this coffee tempts us to willingly ignore the fact that school just started back and Labor Day is behind us, choosing instead to raise our mugs to a simple toast: Long live summer.

Origin | Quindío, Colombia

Producer | Sebastián Ramirez

Farm | Finca El Placer

Process | Co-ferment

Variety | Castillo

Elevation | 1700-1800 MASL

Produced by Sebastián Ramirez in the Quindío region of Colombia, this lot showcases the innovative potential of the Castillo varietal when paired with modern processing methods. Grown at an elevation of 1700-1800 masl, this coffee undergoes a co-fermentation process that pushes the boundaries of traditional flavor profiles. While standard washed coffees often highlight clean acidity, co-fermented lots are frequently designed to amplify specific, intense fruit characteristics.

Roasted by Black & White Coffee Roasters, this selection offers a vibrant sensory experience that aligns with the bright, sugary notes found on the flavor wheel. The cup presents distinct impressions of watermelon candy, peach rings, lemon cookies, and iced tea. By focusing on the unique terroir of Colombia · Quindío, Ramirez demonstrates how precise fermentation techniques can transform a familiar varietal into a highly expressive and unconventional coffee, offering a profile that is both playful and remarkably defined.