Blackberry Co-Ferment
$
15
/lb
The Black Berry Co-Fermented process is a unique technique that blends the flavor of blackberries with coffee in a perfectly balanced way. This coffee stands out for its tartaric acidity, achieved through controlled fermentation, where the temperature is carefully regulated. After the coffee is depulped, a thermal shock with hot water is applied to halt the fermentation process and lock in the flavors developed up to that point. This innovative method creates a sensory experience reminiscent of fresh blackberry jam, with hints of chocolate sweetness and a touch of blueberries, offering a complex and sophisticated flavor profile.
Taste Profile
Variety
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How this coffee was produced
This is a honey termal-shock process, fermented in cherry, after depulped hot water is added and then fermented again with blackberry and fruit glucose.
Harvesting
Coffee is hand-picked and sorted, where 95% are fully ripe
Processing and Fermentation
Anaerobic fermentation in 200-liter containers for 120 hours at a constant temperature of 18°C. After depulping, a thermal shock is applied with water at 40°C, followed by 72 hours of anaerobic fermentation with CO2 injection and blackberries.
Drying
Dried in open patios at a controled temperatured of 40 degrees celcisus, with a 2-phase drying in shade lasting around 5 days.
Sebastian Ramirez
A fourth-generation coffee farmer, Sebastian specializes in Carbonic Maceration & varietal innovation, pushing the boundaries of specialty coffee.
El Placer
Sebastian's farm operates as a processing facility rather than a traditional coffee farm. In the 1980s, it was a large coffee estate in Quindío, but today, only half of its original production remains active. He oversees the purchase of cherries grown on the farm and sources select specialty varieties from Huila—currently, his Geisha and some Pink Bourbon come from there. Sebastian is responsible for processing and developing flavor profiles, ensuring the highest quality in every batch. Additionally, he has recently acquired a new farm, where he plans to focus on cultivating more exclusive varietals such as wush wush, Sl 28, etc. that are not easily grown in his region.
1800 m
24 Hectares & 10 employees (50 during harvest)
Caturra, Pink Bourbon, Gesha, Wush Wush, Sidra, Typica Mejorado, Papayo, SL-28
October - Dec (Availability Year Round)
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