Colombia — Sebastian Ramirez White Honey GeishaShop now
Colombia — Sebastian Ramirez White Honey Geisha
New Release
Tastes like
Honey + White tea + Syrupy
Producer
Sebastian Ramirez
Region
Quindío, Colombia
Variety
Geisha
Terroir
1744 masl.
Process
Semi-washed, Assisted Fermentation
Tastes like
Honey + White tea + Syrupy
Sebastian Ramirez White Honey Geisha
This coffee was processed with post-harvest fermentation techniques that directly impact quality and subsequently have been adopted by many producers across Colombia.
For the first phase the ripe cherries were submerged in water in temperature-controlled airtight tanks to ferment anaerobically (without oxygen) for 48 hours. During this, CO2 was injected into the tank to flush out oxygen, preventing the growth of undesirable microbes that could destabilise the controlled fermentation.
The cherries were then pulped of their mucilage and dry fermented in an airtight tank, again at a controlled temperature, for another 48 hours. The process was finished with a final 48-hour stint, submerged once again in water.
The result is a cup of high complexity, intense floral aromas and a luxurious texture. A real standout coffee and a powerful demonstration of the pioneering methods being refined by producers working at the forefront of innovation.
And don’t just take our word for it – this coffee placed first in the 2025 Czech Brewer’s Championship (latest harvest), first in the 2024 Irish Barista Championship and sixth in the 2024 World Barista Championship (both previous harvest). A coffee of particular pedigree.
Elevated Brewing
We’re excited by innovation and its potential for impact. With this as our motivation, we seek out opportunities to collaborate with producers who share our vision and supports our goal to set the leading example for the specialty coffee movement in roasted coffees that are the pinnacle of quality.
We bring these coffees to you with Elevated Brewing. Our Elevated Brewing range shares the extraordinary and it’s here we illuminate farming and processing methods of producers at the frontier of innovation that, above all else, provide remarkable flavour experiences.
Recommended brewing
Best
Pour Over (Conical)
Great Filter (batch brew, French Press, Chemex)
Very good Espresso
Grind Settings
Kinu M47 Classic
Set dial to zero
Turn two and three-quarter turns
Grind slightly coarser for naturally-processed coffees
After bloom, pour to 150g. Pause until the waterline hits the coffee bed and then repeat three more times to 250g. Pour quickly, carefully and in a circular motion.
Tip: Pour slowly during the bloom to extract maximum flavour.
Featuring multi-step methods to help you make your coffee taste better, this guide is the helping hand that will help you to efficiently unlock the full flavour potential of your beans.
A fourth-generation producer growing exceptional coffee for two decades, Sebastian Ramirez has earned a reputation as one of the most influential figures in Colombian coffee.
His groundbreaking research into controlled, intentional fermentation techniques is producing a consistent stream of coffees that live long in the memory. Sebastian’s commitment to quality is showcasing the full potential of coffees grown at El Placer.
And he is actively guiding the next generation of Colombian coffee producers through his role as mentor in the Colombia Young Producers Program.
This initiative pairs experienced operators with young producers who blend their small, experimental lots together with the larger lots of their mentors – ensuring the mentees coffees can be sold to market, and giving them valuable experience to take forward.
