The Maillard Project

Sebastian Ramirez

Name: Sebastian Ramirez
Brand: The Maillard Project
Price: 30.0 AUD
Availability: InStock

$30.00 AUD

Sale Sold out

Size 200g 1kg

Product variants

Quantity

Espresso | Filter

Origin: Colombia Quindio

Variety: Bourbon Aji

Process: Natural

Cream soda. Chocolate. Passion fruit. Grapefruit

Brewing Guide

Espresso

Ratio: 1:2

Dose: 20g

Extraction: 40g

Extraction Time: about 24-26 sec (on La Marzocco)

Temperature: 93°C

Best used: Aged after 10 days from roasting

Filter

Brew Guide for Pour Over

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Bourbon Aji

Aji is a newer coffee variety being cultivated primarily in Huila, Colombia. Though often referred to as 'Bourbon Aji,' genetic testing has confirmed it has no relation to the Bourbon variety. Instead, Aji is a 100% Ethiopian Landrace, part of the Core Ethiopia group, which includes varieties like Chiroso, Sidra, Gesha, and Pink Bourbon. While these varieties share the same group, they exhibit notable genetic differences. The growth of Aji highlights the exciting diversity of coffee varieties emerging in Colombia.

Sebastian Ramirez

Quindio, the picturesque heart of Colombia's coffee belt, is home to Finca El Placer, a farm in Calarcá owned by fourth-generation coffee producer Sebastián Ramírez. For over a decade, Sebastián has been cultivating unique coffee varieties like Geisha, Red, Pink, and Yellow Bourbon, and Wush Wush, using innovative processing methods. His approach includes washed, honey, and natural processing with a twist—extended carbonic fermentation, which involves adding coffee "must" from the cherries to enhance flavor development. The coffees are then carefully dried on patios and raised tables.

Sebastián works closely with a local laboratory to better understand the local yeasts and bacteria involved in fermentation. This collaboration allows him to use selected microorganisms extracted from the coffee cherries to inoculate and refine his fermentation processes. Known as a master of fermentation techniques like co-fermentation and carbonic maceration, Sebastián has transformed from a traditional coffee grower into a pioneer in the coffee industry. He is also a mentor for the Young Producer Program, striving to make coffee both accessible and exciting. His new coffee offerings will be available on our website from November 14th. Sebastián and his coffees are truly "anything but ordinary."4o

We are roasting with the 7kg Loring roaster in the shop which provides an efficiency and control of the quality, as the automated controls allow us to concentrate on creating the best coffee by releasing green beans from the hopper and precisely controlling the burner.