Archive: Decaf Colombia Sebastian Ramirez Red Fruits pin

Archive: Decaf Colombia Sebastian Ramirez Red Fruits pinSebastian Ramirez is one of our favorite producers. His work at El Placer centers on controlled microbial environments, substrate manipulation, and multi stage anaerobic processing designed to create next level sensory experiences. Harvest begins with hand picking the ripest cherries and floating them to remove any low density fruit. The coffee is then fermented anaerobically with wine yeast inoculation for 120 hours with dehydrated strawberries,

and recirculated with leachate (mosto) to maintain high microbial activity

Benti Nenka starts with passion fruit and mango aroma and continues with big flavors of red grape

Sebastian Ramirez is one of our favorite producers

The result is sweet and floral coffee with a mouthfeel like fresh honey

allowing a faster flow rate

Look for a balanced cup with smooth notes of vanilla

We get lavender

then rinsed and mechanically dried for 40 hours to a target moisture content of 10

this one is your jam

A Fruity Co-ferment from Sebastian Ramirez

brown sugar

The floral and fruity combo reminds us of Fruit Loops and cane sugar with an elegant and clean finish