Sebastian Ramirez

This coffee is the fruitiest and silkiest natural coffee you will ever experience. In Sebastian's own words, it is well-balanced, with an amazing body mixed with fruit punch and chocolate. The reason for this unique flavor is the Carbonic Maceration process that the coffee goes through while still in the cherry. This process takes 200 hours and is done in containers filled with CO2 at a controlled temperature. Afterward, the coffee is dried in mechanical silos at around 40°C until it reaches 11% humidity.