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كولومبيا بنك بوربون – تخمير مشترك مع الخوخ 🍑🇨🇴✨

قهوة "كو-فيرمنت الخوخ" من سيباستيان راميريز، والمزروعة في مزرعة إل بلاسير في كوينديو، كولومبيا، تعبّر عن حيوية التخمير المرتكز على الفواكه 🍑🇨🇴.
يتم اختيار كرز كاتورا يدويًا، ويُخمر أولًا لمدة 120 ساعة باستخدام خميرة النبيذ وسكر الفواكه الحمراء في بيئة لاهوائية. بعد إزالة اللب، تخضع القهوة لتخمير لاهوائي ثانٍ لمدة 72 ساعة مع حقن ثاني أكسيد الكربون، وإضافة خوخ مجفف وسكر إضافي، مع مراقبة دقيقة لمستويات الحموضة.

يتم تجفيف القهوة على باحات مظللة بدرجة حرارة مضبوطة تبلغ 40°C لمدة خمسة أيام، للحفاظ على وضوح النكهات وتعقيدها.
النتيجة: كوب عصيري وعطري مليء بنكهات الليمون 🍋، الليتشي 🍈، الخوخ 🍑، والبرتقال 🍊.
جريئة ومتوازنة في آنٍ معًا، هذه القهوة تُبرز براعة سيباستيان في التخمير المشترك، وتفانيه في دفع حدود القهوة المختصة في كولومبيا.

119.00 SR
0.00 SR 119.00 SR
Experience
What's included in each experience

TAKEOUT BOX - ALL THE EXTRAS

The Takeout Box comes with:

  • A 200-gram bag of coffee
  • One fortune cookie or Hi-Chew
  • A few stickers
  • One packet of instant coffee
  • One custom brewing water packet from Third Wave Water
  • A detailed coffee card

JUST A BAG

This option contains:

  • One 200-gram bag of coffee
  • One instant coffee packet
  • One detailed coffee card

1 KILO BAG

This option contains:

  • One 1000-gram bag of coffee
  • Two instant coffee packets
  • One custom brewing water packet from Third Wave Water
  • One detailed coffee card

2 KILO BAG

This option contains:

  • One 2000-gram bag of coffee
  • Two instant coffee packets
  • One custom brewing water packet from Third Wave Water
  • One detailed coffee card
Coffee info

Location: Quindío

Country: Colombia

Producer: Sebastian Ramirez

Mill: Wet Mill: El Placer Farmss / Dry Mill: Vertical Coffee . Various Farms in San Adolfo Huila (Cherry purchase system managed by Wilder Lazo in partnership with Sebastian. Then transported to Armenia to El Placer Farms wet-mill)

Process: Black Honey Peach

Varietal: Pink Bourbon

Harvest date: April 2025

Volume Purchased:2,630kg

About the farm: The fermentation process for Sebastián Ramírez’s Watermelon Co-Ferment begins with ripe Caturra cherries that are hand-picked and placed in sealed tanks with their own mucilage. CO₂ is injected to create an anaerobic environment, and fresh watermelon along with fruit-derived glucose is added. The cherries undergo a 120-hour anaerobic fermentation in this controlled setting. After fermentation, the cherries are depulped and moved into a second fermentation stage lasting 72 hours, this time with dehydrated watermelon and more glucose to intensify the flavor. Once fermentation is complete, the coffee is dried on patios at 40 °C for about five days, with constant stirring to ensure even drying and preserve flavor clarity.

Drying time: 5 Days

Drying Temperature: 40c

Humidity: 11.3%

Density: N/A

Water Activity: 0.59

Stabilization: 20 days

Elevation: 1744 masl

Temperature: 18c

Total trees: N/A

Other trees: Lemongrass, Avocado

Taste Cup Profile

Lime, Lychee, Peach, Orange

Processing Cup Effect : 10

Sweetness : 7

Acidity : 7

Clarity : 9

Aftertaste : 9

Floral : 6

Spice : 5

Internal Cup Score : 88

Bean: 77 Ground: 117

Transparency cost

Here, we share what the producer or farm manager is comfortable with sharing, like export, milling, and pickers' pay, as it helps to know who you support. We always share at minimum Farmgate, FOB, and our cost.

Farmgate : $9.98LB / $22.00KILO

FOB : $12.70LB / $28.00

Farmer's %100

Our Cost Of Green : $14.78LB / $32.59 KILO

Roasted cost 9% : $16.11LB / $35.52KILO

Packaging : $1.98

Luminous Labor : $28 HOUR

Ship Dates

We pack all orders and then ship them out at 9 AM on Monday

Tracking information is sent to your email. For any issues, please reach out to us.

Brew Recipe Tool

Producer Q & A

How did you come into working in coffee?

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What makes this harvest or lot different from others?

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What would you say separates your coffee from others?

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What does your day consist of managing the farm or farms?

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What opportunities are you looking for from people who buy your coffee or work with you currently?

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Where does your sense of passion for coffee come from?

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Are you looking to grow relationships with long-term partners?

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Feel free to share anything on your mind about the industry or yourself. We sell not just to consumers but to the industry, which often looks at what we buy and tries to buy it too, benefiting everyone.

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