Colombia
Location: Quindío, Colombia
Process: Red Fruit Co-Ferment
Varietal: Caturra
Cup Notes: Strawberry Cream & Chocolate-Covered Raspberry

Sebastian Ramirez is a 4th generation coffee farmer with over 12 years of experience and knowledge in producing and processing quality coffees. He is dedicated to passing on his knowledge and experience to the next generation of producers as a Mentor on the Young Producer Program for our friends at Unblended.

Sebastian and his team bring us a unique coffee that surprised us with notes that remind us of sweet strawberry cream and chocolate-covered raspberry. The coffee’s production begins with a harvest of ripe Caturra cherries that are sorted and placed in sealed anaerobic (without oxygen) tanks for 120 hours. The cherries are then depulped and the seeds are placed into sealed tanks with yeast used for red wine fermentation, dehydrated strawberries, and fruit glucose for 72 hours. These pH monitored tanks are injected with carbon dioxide to cultivate a controlled environment ideal for the carefully selected and added components mentioned before. After this meticulously monitored stage, the seeds are canopy dried and then stabilized in bags for 15 days. We are thrilled to showcase Sebastian’s creative process that provides us with a delightfully sweet dessert like coffee.