Sebas' Blackberry Co-Ferment
Sebas' Blackberry Co-Ferment
Sebas' Blackberry Co-Ferment
Sebas' Blackberry Co-Ferment
Sebas' Blackberry Co-Ferment

Sebas' Blackberry Co-Ferment

The Black Berry Co-Fermented process is a unique technique that blends the flavor of blackberries with coffee in a perfectly balanced way. This coffee stands out for its tartaric acidity, achieved through controlled fermentation, where the temperature is carefully regulated. After the coffee is depulped, a thermal shock with hot water is applied to halt the fermentation process and lock in the flavors developed up to that point. This innovative method creates a sensory experience reminiscent of fresh blackberry jam, with hints of chocolate sweetness and a touch of blueberries, offering a complex and sophisticated flavor profile.

Taste Profile

  • Cacao nibs
  • Berry
  • Brown Sugar
Variety Caturra
Harvest Date 2026-07-01
Lot Code 0726-19
Regular price
$346.56
Unit price
per
size:
12 Kg
Sebas' Blackberry Co-Ferment
Sebas' Blackberry Co-Ferment
12 Kg
Regular price
$346.56
Unit price
per
Product variants
size:
12 Kg
Quantity

The Process

How this coffee was produced

This is a honey termal-shock process, fermented in cherry, after depulped hot water is added and then fermented again with blackberry and fruit glucose.
01. Harvesting

Coffee is hand-picked and sorted, where 95% are fully ripe
02. Processing

Anaerobic fermentation in 200-liter containers for 120 hours at a constant temperature of 18°C. After depulping, a thermal shock is applied with water at 40°C, followed by 72 hours of anaerobic fermentation with CO2 injection and blackberries.
03. Drying Phase

Dried in open patios at a controled temperatured of 40 degrees celcisus, with a 2-phase drying in shade lasting around 5 days.

Sebas' Blackberry Co-Ferment

Score:

85.3

What we taste:

This coffee brings together rich dark chocolate, mint, purple fruit, and panela, with a sweet cacao character on the palate. Its creamy body and medium, wine-like acidity create a beautifully balanced cup, while the purple fruit notes add depth and complexity. The finish is long, smooth, and naturally sweet.

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...

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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

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