Archive: Decaf Colombia Sebastian Ramirez Red Fruits

Sebastian 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, strawberry flavor, and fruit glucose. The coffee is depulped and fermented again for 72 hours with CO₂ injection. The coffee is then dried for 5 days at 40°C in two phases, in the shade, to ensure stability. The result is fruity and sweet with notes of raspberry, white chocolate, and marshmallows.