SEBASTIAN RAMIREZ | PINK BOURBON

SEBASTIAN RAMIREZ | PINK BOURBON

PROCESS: HONEY LV, 1650-2000MASL

NOTES: LEMONGRASS, ROSEMARY, LAVENDER

EL PLACER FARM IN QUINDÍO, LED BY FOURTH-GENERATION PRODUCER.

SEBASTIÁN RAMÍREZ, IS KNOWN FOR PRECISION FERMENTATION AND RARE VARIETIES GROWN AT 1,500–1,750 M.A.S.L.

SELECTED CHERRIES UNDERGO EXTENDED ANAEROBIC FERMENTATION WITH CONTROLLED CO2, FOLLOWED BY A SECOND FERMENTATION WITH THERMAL SHOCK AND BERRY INFUSION.

SLOW, STAGED DRYING AND STABILISATION CREATE A VIBRANT, FRUIT-FORWARD CUP WITH HIGH CLARITY, BRIGHT ACIDITY, AND AROMATIC DEPTH.