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Sebastian, a fourth-generation coffee producer, focuses on carbonic maceration and varietal innovation, continually exploring new possibilities in specialty coffee.
His property now functions primarily as a processing center rather than a traditional farm. Once a large coffee estate in Quindío during the 1980s, about half of the original production remains today. Sebastian purchases cherries grown on the farm and also sources select specialty varieties from Huila, including Geisha and Pink Bourbon. He oversees all processing and profile development, carefully guiding each lot to achieve its best expression. Recently, he acquired an additional farm where he plans to cultivate distinctive varieties such as Wush Wush and SL28, which are better suited to other growing conditions.
Sebastian is particularly fond of Bourbon Rosado, and the washed process is among the cleanest and most balanced in his portfolio. For this coffee, cherries are depulped immediately after harvest, then fermented for 24 to 36 hours before washing and drying. The result is a floral, sweet profile that inspires his continued experimentation and refinement across his offerings.