Colombia Sebastian Ramirez Gesha Coffee (#018)
| Bolivia | Brazil | Colombia | Costa Rica |
| Dom. Republic | Ecuador | El Salvador | Guatemala |
| Honduras | Nicaragua | Panama | Peru |
| Burundi | Ethiopia | Kenya | Rwanda |
| Tanzania | Uganda | Indonesia | Yemen |
| 88 | 89 | 90 | 91 |
| 92 | 93 | 94-100 | Undisclosed |
| Washed | Natural | Anaerobic | Other |
| Espresso | Filter | Omniroasted |
About Colombia Sebastian Ramirez Gesha Coffee (#018)
Known as one of North America's leading roasters, Onyx Coffee Lab roast some the best specialty coffees in the world. Named 2020's champions of the US Brewers Cup and US Barista Championship, and placing second at the US Brewers Cup Championship, there really isn't much with speciality coffee that Onyx Coffee Lab can't do.
The story began years ago when they started telling each other to “Never Settle for Good Enough.” It perhaps felt more like a piece of branding or a slogan, but over the years this mentality has developed into a mantra of its own that permeates everything that they do at Onyx Coffee Lab.
This extraordinarily floral Gesha variety is grown by Sebastian Ramirez. Amongst his efforts to educate farmers in Quindio, Sebastian also finds time to produce award-winning coffees on his El Placer estates. Expect notes of jasmine and pineapple, with a slightly herbal sweetness reminiscent of honey.
There are two mountain ranges spanning from the north border of Colombia to the South where it meets Ecuador. Nestled within the Occidental range, you’ll find some of the world's best coffees growing within Quindio. One producer contributing to this high reputation is Sebastian Ramirez, a fourth-generation producer and owner of El Placer Farms, an experimental commercial project where he produces amazing coffees. Within his tenure of growing coffee, Sebastian has planted Gesha, Red, Pink and Yellow Bourbon, as well as Wush Wush. His focus is not only on growing exotic varieties, but also on processing and extended fermentations. Sebastian controls variables like temperature and PH during his limited oxygen fermentation, and he also adds a mosto, a glucose-laden liquid that is left from the anaerobic fermentation of coffee cherries. The addition of this liquid innoculates the fermentation process with the dominate yeast and bacteria from the last fermentation, ideally creating a homogenous profile across processing.
Cupping NotesJasmine / Pineapple / Honey
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