Sebastián Ramírez- Superberry Co-Ferment

It's berry season, and this one showed up right on time. Blackberry pie, blueberry, marion berry. One of the most exciting coffees we've had all year, and for once we don't have to talk anybody into the tasting notes.

Sebastián Ramírez is a fourth generation producer in Quindío who spent about twelve years taking fermentation apart to see what it would do. Finca El Placer is what came out of that.

This Caturra gets fermented twice. First, the whole cherry ferments for 120 hours, then it's depulped, thermally shocked, and put back under for another 72 with fresh berries folded in. Drying is very slow, roughly 25 days, before it rests in GrainPro for two more weeks. That's a lot of intervention, and the reason to trust it is that he can run the whole thing again next season and land in the same place.

⚓ At the Source

Producer

Sebastián Ramírez

Farm

Finca El Placer

Region

Circasia, Quindío, Colombia

Altitude

1,498 masl

Variety

Caturra

Process

Honey · berry co-ferment · dual-stage anaerobic

Harvest

2025–2026

Tastes Like

Blackberry Pie · Blueberry · Marion Berry

Produced by Sebastián Ramírez in Circasia, Quindío, this Caturra lot from Anchorhead Coffee showcases the innovative potential of modern processing techniques. The coffee undergoes a complex dual-stage anaerobic honey process involving a berry co-fermentation, a method that pushes the boundaries of traditional processing methods. While Caturra is a classic Colombian varietal known for its balanced profile, this specific preparation highlights how controlled fermentation environments can dramatically influence the final cup.

Co-fermentation techniques often involve introducing external fruit or yeast cultures to the fermentation tank, which can impart intense, fruit-forward characteristics that deviate from standard varietal expressions. When exploring such distinct profiles, it is helpful to reference a flavor wheel to identify the specific nuances of the berry-heavy notes present here. This lot represents a meticulous approach to post-harvest handling, resulting in a cup defined by its deep, concentrated fruit qualities.