
WHITE HONEY GEISHA pour-over
1:17 RATIO COFFEE TO WATER
24 GRAMS COFFEE | 408 ML WATER

WATER TEMP | GRIND
GRIND SIZE: ~ 1102 MICRONS
WATER TEMP: 98 DEGREES CELSIUS (208.4 DEGREES FAHRENHEIT)

POUR-OVER GUIDE
BLOOM POUR - 60 GRAMS
WAIT :45 SECONDS
POUR TO 180 GRAMS, PAUSE
POUR TO 300 GRAMS; PAUSE
POUR TO 408 GRAMS

SEBASTIAN RAMIREZ
At Heady Cup, we’re driven by relationships, not routines — and nothing gets us more excited than working with producers who are reshaping what coffee can be. Sebastian is one of those people. A mentor in our Young Producer Program and a rising star in the Colombian coffee industry, Sebastian brings an inventive edge to everything he does. He started as a traditional grower but found his voice through fermentation, varietal selection, and post-harvest innovation. Today, he’s not just producing coffee — he’s designing it.

Flavor Notes
This White Honey Geisha is one of the most intentional coffees we’ve ever had the privilege to share. Grown at high elevation in Huila through direct collaboration with partner farmers, it reflects a deep commitment to quality and experimentation. Cherries are hand-picked with a 95% ripeness threshold, then undergo 48 hours of carbonic maceration in sealed tanks, unlocking vibrant aromatics and structure. The coffee is then lightly washed and dried as a white honey, retaining just enough mucilage to push sweetness and complexity without sacrificing clarity.