Colombia El Placer, Sebastian Ramirez

Sebastian Ramirez is a fourth generation farmer who's turned his farm, El Placer in Quindío, into more of a processing lab than a traditional estate, sourcing select lots like this Pink Bourbon from Huila and obsessing over how to bring out their full potential. He's known for pushing boundaries with fermentation, and this washed lot is where a lot of that experimentation starts. The process is clean, cherries get depulped the same day they're picked, then fermented 24 to 36 hours before washing, no cherry fermentation involved.