Sebas' Red Fruit Co-Ferment
Sebas' Red Fruit Co-Ferment
Sebas' Red Fruit Co-Ferment
Sebas' Red Fruit Co-Ferment
Sebas' Red Fruit Co-Ferment

Sebas' Red Fruit Co-Ferment

This coffee breaks all the schemes. After its cherry selection and anaerobic fermentation for 120 hours, it's depulped, and Sebastian adds red wine yeast, dehydrated strawberries, and red fruit glucose.

In short, a coffee that transports us to that red fruit dessert after a delicious dinner.

Taste Profile

  • Strawberry
  • Raspberry Cherry
  • Chocolate
Variety Caturra
Harvest Date 2026-07-01
Lot Code 0726-21
Regular price
$285.72
Unit price
per
size:
12 Kg
Sebas' Red Fruit Co-Ferment
Sebas' Red Fruit Co-Ferment
12 Kg
Regular price
$285.72
Unit price
per
Product variants
size:
12 Kg
Quantity

The Process

How this coffee was produced

This process takes an anaerobic fermentation using wine yeast for 120 hours. Following fermentation, coffee is depulped and placed in tanks for a 72-hour anaerobic fermentation with CO2 injection. Dehydrated peach 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.
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' Red Fruit Co-Ferment

Score:

85.3

What we taste:

This coffee showcases vibrant notes of strawberry and red berries, balanced by a lively medium acidity. As it cools, the natural sweetness of the red berries becomes more pronounced. With a medium body and a lingering finish, it leaves a lasting impression on the palate.

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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