ONYX - Sebastian Ramirez Caturra IPA | Colombia - Innoculated, Anaerobic Natural - Caturra

Born for Sebastian's own love of India Pale Ale beer, this wild Caturra variety underwent a two-hundred hour fermentation with the inoculation of a hop-infused mosto mixture. Drawn from brewing culture, this process introduces aromatics into the cup while creating an electric acidity with the long fermentation. The result is a fruit forward profile with heavy signs of fermentation, reminding us of mango and lemongrass.

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 & 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.