Colombia Sebastian Ramirez White Honey Geisha [Modicum]

Sebastian’s farm in Quindío is unlike most. Once a sprawling estate in the 1980s, only half of its original production remains active today. He runs it as a processing facility rather than a traditional coffee farm, purchasing cherries grown onsite and sourcing select specialty varieties from Huila. He personally oversees every step of processing and flavor development, ensuring each batch meets his exacting standards.

After harvesting, the Geisha cherries are placed in sealed tanks where they undergo a carbonic maceration for 48 hours. The coffee is then depulped and lightly washed, allowing some sugars to add more complexity to the cup.