Sebastian Ramirez Peach Co-Ferment Brew Guide

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This coffee is a reminder that experimentation, when done with precision, doesn’t have to be chaotic. Sebastián Ramírez takes co-fermentation to another level here, building a cup that’s fruit-forward yet balanced, elegant yet surprising. It begins with peach pie sweetness, layered with sugarcane clarity, and finishes with grounding chocolate.

The Coffee

• Producer: Sebastian Ramirez
• Origin: Quindio, Colombia
• Elevation: 1800 MASL
• Variety: Caturra
• Process: Black Honey / Co-Ferment
• Tasting Notes: Peach, Chocolate, Tea-Like

Filter

This coffee sings on filter, but you MUST let it rest. If you brew this up before letting it degas you will probably think there is no peach flavor whatsoever, but I promise you, this coffee will sing if you let it rest. My best results were well after 7-10 days.

Recipe

• Dose: 12g
• Yield: 200g
• Water Temp: 202 F
• Target Time: 2:02-2:20

Expect a tea-like body with peach aromatics lingering. As the cup cools the peach will come forward even more. It's truly an exceptional crop. Enjoy!