The image features a 12oz bag of La Barba Coffee, specifically their Colombia Sebastian Ramirez. The bag is designed with a dark background, prominently displaying the brand name "La Barba" in large, elegant letters. It highlights the coffee's origin, Colombia, along with a description of the flavor profile, including notes of nectarine, bergamot, and peppercorn. The design exudes a premium and modern feel with a minimalist, sophisticated look.

Colombia | Sebastian Ramirez | Pink Bourbon

12 Ounces (Whole Bean)
$27.00
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The image features a 12oz bag of La Barba Coffee, specifically their Colombia Sebastian Ramirez. The bag is designed with a dark background, prominently displaying the brand name "La Barba" in large, elegant letters. It highlights the coffee's origin, Colombia, along with a description of the flavor profile, including notes of nectarine, bergamot, and peppercorn. The design exudes a premium and modern feel with a minimalist, sophisticated look.
  • The image features a 12oz bag of La Barba Coffee, specifically their Colombia Sebastian Ramirez. The bag is designed with a dark background, prominently displaying the brand name "La Barba" in large, elegant letters. It highlights the coffee's origin, Colombia, along with a description of the flavor profile, including notes of nectarine, bergamot, and peppercorn. The design exudes a premium and modern feel with a minimalist, sophisticated look.
  • A landscape view of coffee bushes with mountains in the background.
Colombia | Sebastian Ramirez | Pink Bourbon

Colombia | Sebastian Ramirez | Pink Bourbon

$27.00
Shipping calculated at checkout.

Another delightful Pink Bourbon from Sebastian Ramirez. This coffee has a pronounced juicy sweetness reminiscent of nectarine. With pleasant bergamot florality finishing off with a soft peppercorn spice.
Size

Pickup available at La Barba Coffee Roastery

Usually ready in 2-4 days

Colombia | Sebastian Ramirez | Pink Bourbon

12 Ounces (Whole Bean)

La Barba Coffee Roastery

Pickup available, usually ready in 2-4 days

1155 S Richards St
Salt Lake City UT 84101
United States
SHIPPING & RETURNS

We roast Monday through Friday and roast to order. We do our best to ship orders the business day following your order. Delivery time is based on distance and carrier efficiency. If you have any questions, feel free to contact us at hello@labarbacoffee.com

Goes Good With
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Tasting Notes:

Nectarine, Bergamot, Peppercorn
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Producer:

Sebastian Ramirez
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Cultivar:

Pink Bourbon
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Process:

Washed
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Elevation:

1860M - 2000M

Quindío, Colombia

Sebastian operates a coffee farm and processing facility in Quindío, Colombia, with a history dating back to the 1980s, when it was a much larger coffee estate. Today, about half of its original production remains active, and the farm has evolved into a center for coffee processing, experimentation, and flavor development. Sebastian oversees the purchase and selection of cherries grown on the property, while also sourcing specialty varieties from trusted growers in Huila, including Geisha and Pink Bourbon. His focus is on developing distinctive coffee profiles through innovative processing methods, particularly carbonic maceration and fermentation. He has also recently acquired another farm where he plans to cultivate more exclusive varietals, such as Wush Wush and SL28, further expanding his work in specialty coffee.

Brew Techniques

Get the most out of your coffee with these brewing methods

Pour Over

Brew time

0:00 - 0:30 Bloom for 30 sec (no swirl)
0:30 - 0:40 Pour up to 140ml
1:15 - 1:25 Pour up to 250ml (small swirl to flatten bed)
2:20 - 2:30 Total brew Time

Grind size

Tested grinders and grind size with this coffee:
- Option-O (Lagom P80) set at 5.0 (1300rpm)
- Comandante (C40) set at 24 clicks

We used a V60-01 dripper with Cafec Abaca 01 filters

Water temp

202F

Ratio

15g of Coffee to 250ml of Water (1-16.66)

QUALITY YOU CAN COUNT ON

Growing

Farmer’s nurture coffee plants, navigating the challenges of changing weather and the coffee market

Planning / Forecasting

We evaluate what we’re looking for in upcoming harvests as individual countries begin harvest and forecast purchase volumes

Harvest

Farmers hand pick coffee cherries as they fully ripen, sometimes having to make many passes to pick only ripe fruit

Forward Contracting

We evaluate what we’re looking for in upcoming harvests as individual countries begin harvest and forecast purchase volumes

Milling

Coffee cherries are depulped (“washed”), dried, and sorted as green

Preship Sampling

We receive small samples of coffees to roast and cup. We choose the best coffees of all we sample to approve for purchase.

Export/Import

Coffee travels from mill to port, over ocean to North American port, and is organized in a coffee specific (temp, humidity) warehouse.

Land Freight

Coffee travels from port, usually the West Coast, to our warehouse.

Profiling

We develop a roast profile to achieve flavor dynamics (sweetness, acidity, body etc) that showcase what we love about each specific coffee

Production Roasting

We batch roast the coffee to be packaged, sealed, and sent directly to you

Savouring

You get the sensory experience of a coffee’s incredible aromas and flavors as you brew and drink what we and others have worked to create.

Why Does a Coffee’s Story Matter?

The story of coffee is a story of people all over the globe working incredibly hard to create this beverage we love so much. The story of a specific coffee - how it was grown and how the people involved in farming and transporting it were treated and compensated - is deeply ethical and inextricably tied to the coffee’s quality. Farmers can’t justify the cost, time, and labor required to make the high quality coffee if they’re not compensated adequately for such a difficult undertaking. We take the stories of our coffees seriously out of concern for people and our love of coffee.

We specifically choose coffees and import partners based on quality and ethics. A wide range of ethical claims intended to offer quick peace of mind exist throughout the coffee industry, but we’ve found that the size and complexity of the supply chain don’t really fit into such convenient labels. Our approach is to work with farming and importing partners whose standards are oriented towards improving farmer well being through financial traceability, ever improving coffee quality, and sustainability.

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