Decaf Red Fruits
Decaf Red Fruits

Decaf 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.

Taste Profile

  • Black Tea
  • Orange Blossom
  • Strawberry Yogur
Contact us
Decaf Red Fruits
Decaf Red Fruits
12oz / Whole
Contact us
Contact us
Product variants
Contact us

The Process

How this coffee was produced

This is a washed coffee with an EA Decaf process
01. Harvesting

This coffee is process as a tradicional washed with 3 days of fermentation in mucilague and later washed
02. Processing

It is dried in sun bed driers for 2 to 3 weeks
03. Drying Phase

After dried it is milled and sent to the Decaf facility for an Ethanyl Acetate (EA) decaf process where 97% to 99% of its caffeine is taken out

About the producer

Sebastian Ramirez

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.‍Sebastian is a coffee producer in charge of designing and innovation in new coffee profiles. He sources cherries mostly in Quindio...

Learn More
Sebastian Ramirez

About the farm

El Placer

About the farm

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

Altitude

1860 - 2000 m

Size

24 H & 10 employees (50 during harvest)

Varieties

Caturra, Pink Bourbon, Gesha, Wush Wush, Sidra, Typica Mejorado, Papayo, SL-28

Harvest Season

October - December

Other Green & Roasted Coffees

12 Kg 24 Kg 48 Kg
Sebas' Cinnamon Co-Ferment
$346.56 - $1,386.25
Unit price
per
Sebastian Ramirez
Cinnamon Clove Chocolate
12oz 2lb 5lb 4oz
Decaf Red Fruits
$15.50 - $153.00
Unit price
per
Sebastian Ramirez
Black Tea Orange Blossom Strawberry Yogur
El Placer Pink Bourbon - Colombia
View more