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