Colombia Sebastian Ramirez - Red Fruit Co-Fermentation
strawberry pie, raspberry jam, fruit bomb
Roasted fresh weekly.
Experimental Light Roast
We're obsessed with Sebastian Ramirez's Red Fruit co-fermentation. What began as our standout discovery has evolved into a signature offering we source season after season.
His process starts with meticulous cherry selection, followed by 120 hours of anaerobic fermentation, then red wine yeast, dehydrated strawberries, and red fruit glucose. The coffee is then depulped and placed in tanks for a second 72-hour anaerobic fermentation with CO2 injection. Expect vivid strawberry pie and raspberry jam notes with a refined sweetness that pushes the boundaries of what fermented coffee can achieve.
A natural progression for anyone who's experienced our Anaerobic Ethiopia Worka Sakaro or Jairo Arcila Strawberry Co-ferment.