WS Sebastian Ramirez "Stay Peachy"

Medium - Natural Peach Experimental - Colombia Huila

Canned Peaches | Cobbler-like Sweetness

With our friends at Unblended, we are so excited to bring you another amazing coffee that has a flavor profile that embodies Peach perfectly! So of course we had to name it "Stay Peachy!" With coffee as vibrant and as sweet as this, we know that it will be a show stopper.

Being an expert mentor in the Unblended UVI program, Sebastián is really pushing the envelope for specialty coffee by innovating with carbonic maceration, coffee profiles, and varietals. His passion shines bright in this cup as this coffee is produced using a co-fermentation process that involves wine yeast, dehydrated fruit, and fruit glucose, resulting in a distinct peach flavor profile.

The first step in his process to craft this was to be sure the cherries are collected and classified. Next, the cherries undergo anaerobic fermentation using wine yeast for 120 hours. Then they are de-pulped and then subjected to a 72-hour anaerobic fermentation with CO2 injection, followed by the addition of dehydrated fruit and fruit glucose. Throughout the process, pH levels are continuously monitored, and the coffee is dried slowly and carefully. This process leads to a flavor profile that is perfectly peachy and sweet like some home made peach cobbler. And We just know you'll love it!

Farmer: Sebastián Ramirez

Farm: Finca El Placer 

Location: Quindio, Colombia

Varietal: Caturra 

Process: Natural 

Altitude: 1774 MASL

Importer: Unblended

Produced by Sebastián Ramirez in the Quindio region of Colombia · Quindio, the WS Sebastian Ramirez "Stay Peachy" lot showcases the potential of the Caturra varietal when subjected to meticulous post-harvest handling. This specific offering from Peach Coffee Roasters utilizes a natural process, a method often associated with increased body and pronounced sweetness. In the cup, this coffee presents distinct notes of canned peaches and a cobbler-like sweetness, characteristics that highlight the impact of regional terroir and processing techniques on the final profile.

When evaluating such coffees, enthusiasts often reference the flavor wheel to better articulate the nuances found in the cup. While natural-processed coffees frequently exhibit heavier fruit-forward profiles, the specific expression of this Caturra lot reflects the unique environment of the Quindio department. This entry serves as a testament to the collaborative efforts between producers and roasters in highlighting the diverse potential of Colombian coffee.