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

Sebas' Red Fruit Co-Ferment Decaf

Sebastian’s Red Fruit is a game-changer — a remarkable coffee with an intense strawberry and chocolate profile. Having it now as a decaf is incredible. Seeing that its distinctive cup profile remains opens the door to new consumers and clients. It’s decaffeinated with Ethyl Acetate, removing nearly 97% of its caffeine while preserving its flavor profile, making it an outstanding offering.

Taste Profile

  • Strawberry
  • Raspberry Cherry
  • Chocolate
Variety Caturra / Pink Bourbon
Harvest Date 2026-06-01
Lot Code 0626-01
Regular price
$346.56
Unit price
per
size:
12 Kg
Sebas' Red Fruit Co-Ferment Decaf
Sebas' Red Fruit Co-Ferment Decaf
12 Kg
Regular price
$346.56
Unit price
per
Product variants
size:
12 Kg
Quantity

The Process

How this coffee was produced

This coffee is processed the same way as the Red Fruit Co-Ferment and then decaffeinated trough an EA Decaf process
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. After milled it is sent to the Decaf facility for an Ethanyl Acetate (EA) decaf process where 97% to 99% of its caffeine is taken out

Sebas' Red Fruit Co-Ferment Decaf

Score:

85.3

What we taste:

A vibrant decaf with notes of red berries and strawberry, a light body, and a sweetness that lingers beautifully on the palate. Served hot, its red fruit character takes center stage, while cooling brings out a deeper sweetness and delicate strawberry notes. Enjoyable both hot and cold, with a lingering finish that keeps you coming back for another sip.

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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