Sebastian Ramirez - Watermelon

MEET THE PRODUCER

Sebastián Ramírez is fourth-generation, with 13+ years in coffee. Early on, he dove into fermentation, and today he’s a reference point for advanced processing in Colombia — co-ferments, carbonic maceration, and beyond. His mission: make coffee both accessible and exciting. He does that in the cup and as a mentor for the Unblended Young Producer Program.

This watermelon co-ferment is a perfect snapshot of Sebastián’s approach: bold, technical, and never ordinary.

TRUST THE PROCESS

• Fresh cherries, hand-picked and sorted.

• Stage 1: 120 hours anaerobic fermentation with wine yeast.

• Stage 2: De-pulped, then 72 more hours of anaerobic fermentation with dehydrated watermelon, fruit glucose, and a CO₂ injection.

• Drying: Finished in marquesinas (parabolic dryers) at 40°C, 25% humidity, carefully monitored for ~20 days until stable.

TAKE A SIP

Both playful and precise. Confectionary notes of watermelon candy and peach rings meet the elegance of lemon cookies and iced tea. Light, bright, and nostalgic — summer distilled into a cup.

Tasting Notes: Watermelon Candy, Peach Rings, Lemon Cookie, Black Tea

Producers - New Kiriti Farmers' Coop Society (727 smallholders)

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.