Red Fruit Co-Ferment
$
15
/lb
This coffee breaks all the schemes. After its cherry selection and anaerobic fermentation for 120 hours, it's depulped, and Sebastian adds red wine yeast, dehydrated strawberries, and red fruit glucose. In short, a coffee that transports us to that red fruit dessert after a delicious dinner.
Taste Profile
Variety
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How this coffee was produced
This process takes an anaerobic fermentation using wine yeast for 120 hours. Following fermentation, coffee is depulped and placed in tanks for a 72-hour anaerobic fermentation with CO2 injection. Dehydrated peach fruits and fruit glucose are added, with continuous monitoring of pH.
Harvesting
Coffee is hand-picked and sorted, where 95% are fully ripe
Processing and Fermentation
Fist, an anaerobic fermentation using wine yeast, dehydrated strawberries, fruit glucose, and pH monitoring. for 120 hours. Later, coffee is depulped and placed in tanks for a 72-hour anaerobic fermentation with CO2 injection.
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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