Sebastian explains that this coffee is produced using a cofermentation process that involves wine yeast, dehydrated fruit, and fruit glucose, resulting in a distinct peach flavor profile. First, the cherries are collected and classified, and then they undergo anaerobic fermentation using wine yeast for 120 hours. Next, the depulped cherries are subjected to a 72-hour anaerobic fermentation with CO2 injection, followed by the addition of dehydrated fruit and fruit glucose. Throughout the process, pH levels are continuously monitored, and the coffee is dried slowly and carefully in marquesinas at 40 degrees Celsius.
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Sebastian Ramirez (35) is a fourth-generation coffee farmer with over 12 years of experience. He has a presence in multiple countries across Asia and Europe and is the owner of Fincas El Placer. Sebastian has joined our mission of making coffee farming exciting as a mentor for the Young Producer Program. Starting as a traditional grower, he ventured into fermentation and made connections. Nowadays, he is a master in Carbonic Maceration, Coffee Profiles, and Varietals. We are thrilled to represent him, and we can confidently state that his coffees are anything but ordinary.
Name of the farm:
Fincas El Placer
Black Honey / Co-fermented