Colombia Sebastian Ramirez Gesha Tangerine – Onyx Coffee Lab
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YOU'RE WELCOME:

FREE shipping for orders over $40

TRENDING COFFEE:

Costa Rica Las Lajas Natural Colombia La Palma Gesha Lactic Honey Peru La Margarita Gesha Cold Brew Honduras Kilverth Sagastume Natural

ONYX IS MY PAL

FREE shipping for orders over $40

TEA:

New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.

JON'S WISDOM:

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Colombia Sebastian Ramirez Gesha Tangerine

This wildly fruit-forward 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 tangerine and mango, no doubt contributed by the addition of tangerine peel as the coffee is dried and stored.

Preorder Ship Date: 2024-07-18


4oz 10oz
€-.-

1
+

HIGH

Traditional
Modern

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Level: Light  |  Agtron # 75


Variety:
Gesha
Process:
Elevation:
1800 Meters
Cup:
Tangerine, Jasmine, Sweet Tart Candy, Champagne Mango
top of box
bag
bottom of box
Variety:
Gesha
Process:
White-Honey, Tangerine Peel Dried on Patio
Elevation:
1800 Meters
Cup:
Tangerine, Jasmine, Sweet Tart Candy, Champagne Mango

Story

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.

Co-Fermentation:
“Infused. Co-fermented. Inoculated." These words are often used to describe the process of co-fermentation. This is not a new practice (producers in some regions have been adding Cinnamon to fermentation tanks for years.) However, this new trend of applying different additives to fermentation or drying has taken off in the past few years. This polarizing practice involves adding anything from essential oils to fruit to spices to green coffee in order to create a dominant flavor profile that carries to the brewed cup. The cases have been argued whether the market drives these or the production of them creates demand; either way, this is one side of coffee production and processing that is being explored. As a roaster, the cornerstone of this processing method is transparency and a do-no-harm approach with infusions, ensuring the end consumer is aware of the alteration of the green coffee structure and, therefore, the brewed coffee.

The actual processing applied to this coffee is straightforward: there is an initial pre-fermentation of the cherry, followed by a depulp and a patio drying. During the drying phase, tangerine peels from the local market are added to the parchment coffee. The fruit esters penetrate the permeable structure of the green coffee, providing a lasting and pungent flavor through the drying process, roasting, and brewing. This process has caused quite a stir within certain circles of the specialty community, some going as far as deeming it outside of the realm of specialty. Still, it’s always been essential for us to reflect and share the many facets of coffee, especially when they’re as delicious as this offering.

Filter Brew Guide

Equipment: Origami & Kalita Wave 185

Coffee: 23g

Water: 360g @ 200°F

GRIND
570µm Grind Calculator →

BREW

0:00 - Bloom - 60g
0:30 - Spiral Pour - 160g
1:20 - Spiral Pour - 260g
2:00 - Spiral Pour - 360g
Drain 4:00

Espresso Guide
Filter Brew Guide En Español
Espresso Guide En Español

Green Cost

The subject of paying for green coffee is inherently complicated. While the amount paid is very important, the payment terms and type of contract negotiated during the purchase are also paramount. Paying $5/lb of coffee can be a great price, but could be detrimental to a producer if the payment terms exceed that of their needs. Here we will dive into not only what was paid for the coffee, but how the coffee was purchased. There is a glossary of terms to be found below which will aid in your understanding of industry terms.

Farm Gate - This reflects what is paid to the producer of the coffee at the farm level. Oftentimes in terms of our relationship coffees, FOB is fairly close to the farm gate price, except for countries like Ethiopia and Kenya, when it is very difficult to trace back all the way to the producer.

FOB - Free on Board. This means that the seller is responsible for any overland fees that happen before the coffee is on board the ship. This is our most frequently listed green cost, as it is the most simple way to present what we pay a seller, but it does not reflect what the person growing the coffee was paid.

EXW- This most often reflects the 'spot' price that we paid for a coffee. All of the cost is paid by the importer, and more often than not the FOB price as well as the transport costs are unknown.

$24,00

Transportation

The price listed below is the cost we incurred while airfreighting this lot from Colombia to the US.

$3,68

Production Cost

$5,45

Fair Trade Min.

$1,80

C Market

$2,20

Cup Score

88

Lot Size

Transparency Grade

A

Transparency

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how Specialty Coffee can be different than other commodity industries.

$33.13
$24,00
$3,68
$5,45
$1,80
$2,20
88
A

Transparency

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how Specialty Coffee can be different than other commodity industries.

$24,00
$3,68
$5,45
$33.13
$1,80
$2,20
88
159lbs
A
✓ Added to Cart