Session IPA
Tasting Notes: Lemongrass, Hops & Orange
Process: Hop Co-fermentation Honey Process
Region: Quindio, Colombia
Variety: Pink Bourbon
Farm: El Placer
Producer: Sebastian Ramirez
Alt: 1498 masl
Sebastian Ramirez has been my (Alex) personal favorite coffee producer for the last few years. If you have been around MCR for long enough, there is a good chance you have interacted with one of his coffees on our menu. This particular coffee is extra special as our first ever co ferment was Sebastian’s first rendition of this coffee. The name has changed and the process has been refined, yet the vision, a coffee that is malty and beer like, has stayed consistent. Ramirez is taking this honey processed, Pink Bourbon varietal and doing a double fermentation. The first is a 100 hour carbonic maceration. Post this, the coffee is depulped and returned back to the fermentation tanks for another 100 hour carbonic maceration with mosto (a naturally deriving, nutrient rich, microbe heavy juicy by product of coffee fermentation), hops and lemongrass to create this process. Post this, the coffee is dried in mechanical dryers before being laid out to dry in the elements. This offering is wild, but so fun and quite the consistent cup. We hope you enjoy!
(Note: this fermentation process does not leave any alcohol in the coffee. Product is whole bean coffee, and is a non-alcoholic beverage)
Session IPA
Tasting Notes: Lemongrass, Hops & Orange
Process: Hop Co-fermentation Honey Process
Region: Quindio, Colombia
Variety: Pink Bourbon
Farm: El Placer
Producer: Sebastian Ramirez
Alt: 1498 masl
Sebastian Ramirez has been my (Alex) personal favorite coffee producer for the last few years. If you have been around MCR for long enough, there is a good chance you have interacted with one of his coffees on our menu. This particular coffee is extra special as our first ever co ferment was Sebastian’s first rendition of this coffee. The name has changed and the process has been refined, yet the vision, a coffee that is malty and beer like, has stayed consistent. Ramirez is taking this honey processed, Pink Bourbon varietal and doing a double fermentation. The first is a 100 hour carbonic maceration. Post this, the coffee is depulped and returned back to the fermentation tanks for another 100 hour carbonic maceration with mosto (a naturally deriving, nutrient rich, microbe heavy juicy by product of coffee fermentation), hops and lemongrass to create this process. Post this, the coffee is dried in mechanical dryers before being laid out to dry in the elements. This offering is wild, but so fun and quite the consistent cup. We hope you enjoy!
(Note: this fermentation process does not leave any alcohol in the coffee. Product is whole bean coffee, and is a non-alcoholic beverage)
