Colombia Sebastain Ramirez Cinnamon

Perc Coffee teams up again with Sebastián Ramírez, a fourth-generation producer known for carbonic maceration and careful, flavor-led experimentation. This lot leans into co-fermentation as a deliberate tool rather than a gimmick, aiming to shape sweetness and spice without losing coffee’s core character.

Processing is the headline. It’s honey-processed, so some sticky fruit mucilage stays on after depulping to help concentrate sweetness. Before that, whole cherries ferment for 120 hours under sealed, CO₂-rich conditions carbonic maceration that nudges fruitiness while keeping acidity tidy. After depulping, the parchment is fermented again with cinnamon chips, then dried on open patios around 40°C with a two-phase shade rest over roughly five days. The result is a cup where spice is present by design, but the structure still reads clean and composed.

In the cup, the roaster describes the taste as big cinnamon, nutmeg, and clove. It tastes like warm baking spice with a brown-sugar sweetness and gentle, rounded acidity. It might remind you of chai, spiced apple, and a touch of orange peel, with a plush, honeyed finish from the process. Experimental by method, comforting in the mug—precise, sweet, and inviting. Roasted by Perc Coffee.