A Fruity Co-ferment from Sebastian Ramirez!

Sebastian Ramirez is totally awesome. Not only is he a cool dude, but he brings the thunder with his coffee. Sebastian is known for his controlled fermentation and experimental techniques that produce wild and fantastic coffees. This innovative process creates a sensory experience that is sure to delight.

Harvest starts with handpicking the ripest cherries and floating them to remove any defects. The cherries are fermented anaerobically for 120 hours at 18°C, depulped, thermal shocked, and fermented again for 72 hours with CO2 injection and blackberries. The coffee is then shade-dried on patios in phases to a moisture content of 10.5%.

The result is intensely sweet and fruity with notes of blackberry jam, blueberry, and tupelo honey.