Kiwi Co-Ferment
$
15
/lb
This coffee could be described as having the greenest attributes possible, but a green that comes from South America, where the forests are lush, and green fruits are abundant. After being selected as cherries and undergoing 120 hours of anaerobic fermentation, it is pulped, and Sebastián adds wine yeast, dehydrated lulo, and glucose from green fruits
Taste Profile
Variety
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How this coffee was produced
This is a co-fermented Black Honey, using wine yeast for 120 hours. After the coffee is depulped dehydrated fruits and fruit glucose are added, with continuous monitoring of pH.
Harvesting & Selection
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. - adding Lulo fruit, and glucose.
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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