Colombia Sebastian Ramirez - Cinnamon Co-Fermentation
notes of cinnamon, milk chocolate, apple pie
200g (CROWN ORIGIN)
Limited Micro-lot
Origin: Quindío, Colombia
Farm: El Placer
Producer: Sebastian Ramirez
Elevation: 1744 MASL
Varietal: Caturra
Processing: Honey, Anaerobic, Cinnamon Co-fermentation
A cup that feels like Christmas at home — warm, spiced, and wrapped in comfort. This is Sebastian Ramirez’s cinnamon co-ferment: a layered, aromatic Caturra with notes of cinnamon, milk chocolate, and apple pie. Structured, sweet, and unmistakably festive.
Why It’s Special
Sebastian’s approach to fermentation is intentional and exact. This lot goes through two controlled fermentations: first in cherry with CO₂ injection, then a second dry fermentation with real cinnamon chips. The result is a naturally spiced cup that’s still clean, balanced, and true to the coffee.
The Process
How this coffee was produced
A honey process shaped by two distinct fermentations.
Harvesting
Hand-picked and sorted; 95% of cherries are fully ripe.
Processing & Fermentation
First fermentation: 120 hours anaerobic, CO₂ injection, temperature-controlled.
Second fermentation: Coffee is depulped and placed into tanks for another 120 hours with cinnamon chips.
The added cinnamon introduces warmth and complexity without overpowering the fruit of the coffee.
Drying
Dried on open patios at a controlled 40°C. Two-phase shade drying lasting around 5 days, then completed over roughly 20 days total.
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Origin Story
Sebastian Ramirez is a fourth-generation coffee farmer with over 12 years of experience. He has a presence in multiple countries in Asia and Europe and has joined our mission to make coffee farming exciting. As a mentor on the Young Producer Program, he brings his expertise to the table.
Sebastian began as a traditional grower but eventually delved into fermentations and made connections within the industry. Nowadays, he is a master in carbonic maceration, coffee profiles, and varietals. We are honored to represent him and can confidently say that his coffees are anything but ordinary.