Sebastian Ramirez Carbonic Maceration Natural Pink Bourbon

After tasting his washed pink bourbon, this lot acts as a testament to Sebastian's ability to innovate and push processing coffee to the limits of what's possible. After a careful cherry selection process, the coffee undergoes anaerobic fermentation (without oxygen) in 200-liter tanks with CO2 injection, lasting around 200 hours at a consistent temperature. Subsequently, it enters a 20-day drying phase. During fermentation, microorganisms, nourished by the yeast Sebastian labels as BG, are introduced. These microorganisms originate from plants on the farm, such as lemongrass, mint, and thyme.

This culminates in a very process forward cup that tastes like passionfruit, deep pomegranate, and finger limes. Higher extraction cups will also yield a soft rosemary-like herbaceous quality.