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Autumn Melody Boxwood Coffee Labs box, front view
Autumn Melody Boxwood Coffee Labs box, angled view
Autumn Melody
Autumn Melody
Autumn Melody
Autumn Melody card: cinnamon, crisp apple, mulling spices

Autumn Melody

Sale price$38.00

Sebastián Ramírez started as a traditional grower in Quindío and became one of Colombia’s most inventive processors, now mentoring the next generation of young producers. For Autumn Melody, Caturra cherries ferment anaerobically for 120 hours under CO2, then are depulped and fermented again with cinnamon chips before a slow dry. The result tastes like fall in a cup: warm cinnamon and crisp apple up front, with mulling spices that linger.

Size:
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Autumn Melody Boxwood Coffee Labs box, front view
Autumn Melody Sale price$38.00

CINNAMON, CRISP APPLE, MULLING SPICES

Origin
Colombia
Region
Quindío
Elevation
1,860 - 2,000 MASL
Variety
Caturra
Process
Cinnamon Co-Ferment, Anaerobic Natural
Roast Profile
Light

How to brew it

Starting recipes for the grind options on this bag. Weigh the coffee and the water — a scale is the single biggest upgrade in home brewing.

Method Grind option Coffee Water Ratio Temp Time
Pour-over (Hario V60) Pourover/V60 22 g 355 g 1:16 200-205°F 2:30-3:30
Automatic drip / batch brewer Drip 22 g 355 g 1:16 200-205°F Machine controlled
French press French Press 24 g 355 g 1:15 200-205°F 4:00
Espresso Espresso 18 g in 36 g out 1:2 — 26-30 sec

Ratios are a starting point, not a rule. Weak and thin? Go stronger. Harsh and drying? Go lighter. If changing the ratio does not fix it, the lever is grind, not dose.

El Placer farm in Quindío, Colombia, seen through coffee trees

Sourcing with Integrity

About the Producer: Sebastián Ramírez

Sebastián Ramírez started out as a traditional coffee grower in Quindío before turning to fermentation, and today he is regarded as one of Colombia’s most inventive processors, known for carbonic maceration, co-ferments, and rare varieties. His farm, El Placer, was a large coffee estate in the 1980s. Now it runs more like a processing lab: Sebastián buys cherries grown on the farm and select lots from Huila, then designs each flavor profile himself.

He also mentors young Colombian growers through a Young Producer Program, helping the next generation learn to process and sell their own coffee. You may know his work already: his Red Fruit co-ferment anchors our Future Youth release.

This Lot

Autumn Melody is Caturra, hand-picked and sorted so that about 95% of the cherries are fully ripe. The cherries ferment anaerobically for 120 hours with CO2 injection and temperature monitoring, then are depulped and fermented dry for another 120 hours with cinnamon chips. The coffee dries on patios at a controlled temperature before a two-phase finish in the shade. The result tastes like fall in a cup: warm cinnamon, crisp apple, and mulling spices.

Before you order

How fresh is Boxwood coffee?

Every bag is roasted to order at our Westfield, New Jersey roastery. We roast Monday through Thursday, and orders placed before 12pm ship the same day.

Which grind should I choose?

Our coffees ship in up to six grinds: Whole Bean, Drip, Pourover/V60, French Press, Espresso and Cold Brew. Pick the one that matches your brewer. If you own a grinder, choose Whole Bean — coffee stales fastest once it is ground.

How long does a 12oz bag last?

A 12oz bag holds roughly 340 g of coffee, which at a 1:16 ratio is about fifteen 12 oz cups. We recommend drinking it within four to six weeks of the roast date. Larger 1kg and 5lb sizes are available on most coffees.

Can I get Boxwood coffee on subscription?

Yes. We run three subscriptions — Staples for the everyday blends we pull on bar, Single Origin for seasonal lots at their peak, and Boxwood Labs for our experimental releases. You choose the size, the grind and the delivery frequency, and you can pause, skip or cancel from your account.