At the heart of the Dominican Republic, the Ramirez Estate produces coffee with a purpose and a story that began in 2017, when Eddy Ramirez set out to develop something truly exceptional.
Their aged natural process is a study in patience. It begins with a 24-hour fermentation before the cherries move to raised patio beds, where they dry slowly over 15 days with all of the fruit still left on the bean. Once milled, the parchment rests in storage for a full 12 months, a deliberate pause that allows the seed to absorb the fruit's deepest flavors and settle into the kind of stability that only time can bring.
As with other coffees from the Ramirez family, the impact goes far beyond the cup. Fermented coffee cherries are converted into natural gas that partially powers the facility. All water used in processing is filtered before returning to the land. Native shade trees nurture the soil with natural nitrates, supporting the farm's biodiversity. Each harvest season, Eddy employs 20 to 30 Haitian coffee pickers, helping them navigate the path to legal status in the Dominican Republic and ensuring they're paid fair wages. The community commitment runs just as deep, funding schools, donating books and computers, and making sure no child has to walk 15 kilometers just to get to class.
When you savor this coffee, you're tasting more than flavor. You're tasting eight years of dedication and a vision of what a farm can be, for the land and for the people who call it home.
Espresso 1:2 / Pourover 1:16
