Colombia Sebastian Ramirez – Blackberry Thermal Shock Co-Fermentation

If you've had Sebastian's Red Fruit and Purple Fruit, Blackberry is like a more mature sibling that knows what it wants. Deeper blackberry syrup instead of grape candy. Cacao nibs. Brown sugar sweetness that carries through the finish. Blackberry is a quieter fruit than grape or strawberry, and Sebastian's Thermal Shock process leans into that. The cup has more body than his other co-ferments and a rounder mid-palate that opens up beautifully as espresso. It's an incredible drip coffee. It's a great espresso. If fruit-forward light roast espresso is your thing, this is the coffee for you. Sebastian's Thermal Shock process is where the technique lives. Caturra cherries ferment anaerobically at 18°C for 120 hours. After depulping, hot water at 40°C is added to shock the fermentation, then blackberries and fruit glucose are introduced for a second 72-hour fermentation with CO2 injection. Then dried in a controlled two-phase shade dry. This is not flavored coffee. The blackberry is in the process, not added after roasting.