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Archive: Decaf Colombia Sebastian Ramirez Red Fruits
Raspberry & Marshmallow
Origin
QuindÃo
ELEVATION
1800 MASL
PROCESS
Red Fruit Flavor Co-Ferment
VARIETY
Caturra
THE DEETS
Sebastian Ramirez is one of our favorite producers. His work at El Placer centers on controlled microbial environments, substrate manipulation, and multi-stage anaerobic processing designed to create next-level sensory experiences. Harvest begins with hand-picking the ripest cherries and floating them to remove any low-density fruit. The coffee is then fermented anaerobically with wine yeast inoculation for 120 hours with dehydrated strawberries, strawberry flavor, and fruit glucose. The coffee is depulped and fermented again for 72 hours with CO₂ injection. The coffee is then dried for 5 days at 40°C in two phases, in the shade, to ensure stability. The result is fruity and sweet with notes of raspberry, white chocolate, and marshmallows.
BREW RECCS
Aeropress XL
Grind: 0.275mm
Dose: 22g
Water: 350g
TEMP: 205° F
Time: 1:30
TDS: 1.25
Breville Espresso
GRIND: 5
DOSE: 16g
WATER: 40g
TEMP: 205° F
TIME: 0:25
TDS: 7.45
Hario V60
GRIND: 0.500mm
DOSE: 20g
WATER: 320g
TEMP: 205° F
TIME: 4:00
TDS: 1.27
WHAT'S
AGTRON?
Agtron is a scale used to measure the color of roasted coffee by shining light onto a coffee sample and measuring the reflected light to assign a numerical value. It provides an objective way to track roast development and maintain consistency.
