Sebastian Ramirez - blackberry co-ferment
Blackberry jam with the tartness of fresh jucy berries!
Origin: Colombia, Quindio, Armenia
Farm: El Placer
Altitude: 1750 masl
Farmer: Sebastian Ramírez
Variety: caturra
Process: blackberry co-ferment with thermal shock
Notes: blackberry jam, cacao nibs, lemon cake, brown sugar, blueberry, basil, baked chicoree
Brewing: filter or cold brew would be my choice. It's also delicious as the base for cappuccinos and flat whites where it reminds us of blackberry cobbler. We brew it at the cafe on the aeropress with a medium fine grind and a water temperature of 93.5 degrees Celsius.
Rest: 1 week minimum, 2 is better.
This blackberry co-fermet from the womderful Sebastian Ramirez uses a unique technique that blends the flavor of blackberries with the flavour profile inherent in the coffee beans to result in a blackberry forward but highly balanced cup. This coffee stands out for its tartaric acidity, achieved through controlled fermentation, where the temperature is carefully regulated. After the coffee is depulped, a thermal shock with hot water is applied to halt the fermentation process and lock in the flavors developed up to that point. This innovative method creates a sensory experience reminiscent of fresh blackberry jam, with hints of chocolate sweetness and a touch of blueberries, offering a complex and sophisticated flavor profile.
6oz/170g bags
Sebastian Ramirez
A fourth-generation coffee farmer, Sebastian specializes in Carbonic Maceration & varietal innovation, pushing the boundaries of specialty coffee.
El Placer
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.