Sebastian Ramirez, Colombia

This exceptional Caturra lot comes from Finca El Placer in Quindío, Colombia, where Sebastian Ramirez, a fourth-generation coffee producer, continues to push the boundaries of innovation. Known for his experimental processing techniques, this coffee is a testament to his expertise and adventurous approach to fermentation.

The Process – “Taco Roll” 🌯

This natural anaerobic coffee undergoes an intense 200-hour fermentation phase. After harvesting, the cherries are tightly rolled in plastic bags - similar to a burrito -creating an enclosed environment that enhances the complexity of fermentation. This unique method earned the name “Taco Roll,” coined by Sebastian himself.

Following fermentation, the cherries are carefully dried to preserve their bold and intricate flavors, resulting in a clean yet explosively fruity cup.

Why It’s Special
• One-of-a-kind fermentation technique that enhances complexity
• Produced at high altitudes (1,200 – 2,100 MASL), intensifying sweetness and clarity
• Limited-release lot - a true gem for adventurous coffee lovers

Sebastian Ramirez’s Taco Roll Caturra is not just a coffee - it’s an experience. Get ready for something bold, fun, and unlike anything you’ve tasted before!