Colombia Sebastian Ramirez Gesha White Honey

Flavors of bergamont, floral, and honey

Sebastián Ramírez | Gesha | White 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.

Take a SipFermentation 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.

Origin | Quindío, ColombiaProducer | Sebastián RamírezFarm | Finca El PlacerProcess | CM Yeast Inoculated HoneyVariety | GeshaElevation | 1,800 MASL

Produced by Sebastián Ramírez in the Quindío region of Colombia, this Gesha lot showcases the meticulous approach of Olympia Coffee Roasting. The coffee undergoes a specialized CM Yeast Inoculated Honey process, a technique that highlights the intersection of controlled fermentation and traditional processing methods. While Gesha is widely prized for its signature floral, tea-like clarity and complex aromatics, this specific selection emphasizes a profile defined by bright bergamot, wildflower honey, and ripe stone fruit notes like apricot.

When evaluating such nuanced profiles, referencing a flavor wheel can help identify the subtle interplay between the honey-processed sweetness and the inherent acidity of the varietal. Grown at 1800 masl, this coffee represents a sophisticated example of modern Colombian production, where experimental yeast inoculation is used to amplify the delicate characteristics already present in the cherry.