Sebas' Kiwi & Green Fruit Co-Ferment

Sebas' Kiwi & Green Fruit Co-Ferment

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

  • Passion Fruit
  • Sugar Cane
  • Kiwi
Variety Caturra
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Sebas' Kiwi & Green Fruit Co-Ferment
Sebas' Kiwi & Green Fruit Co-Ferment
24 Kg
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The Process

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.
01. Harvesting

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

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
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.

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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