Sebastian Ramirez - Red Fruits

MEET THE PRODUCER | Sebastián Ramírez is a fourth generation coffee producer who started growing coffee more than 13 years ago. Early in his career, he started exploring the nuances of fermentation, and today, Sebastián is regarded as a master of advanced processing techniques like co-fermentation and carbonic maceration. His mission is to make coffee accessible and exciting, and Sebastián champions those efforts in his processing endeavors and as a mentor for the Unblended Young Producer Program. Sebastián and his coffees can be accurately described as "anything but ordinary," and this strawberry co-ferment adaptation has always been a testament to that tradition. 

TRUST THE PROCESS | After being handpicked at peak ripeness and sorted for quality, whole coffee cherries undergo 120 hours of anaerobic fermentation alongside added wine yeast, dehydrated strawberries, and fruit glucose. During this time, pH is monitored diligently. Next up, the coffee is pulped before undergoing an additional 72 hours of anaerobic fermentation in stainless steel tanks, during which time CO2 is injected into the party. Finally, the coffee undergoes a two-step drying process: first, it is spread out to dry in shaded patios at a controlled temperature of 40 degrees Celsius for 20-25 days, and then it is moved to GrainPro bags for 15 days. 

TAKE A SIP | As far as strawberry co-ferments go, this one is pretty much a classic. It’s super sweet, like cooked strawberries, and it possesses the loud, funky energy of grape flavored goodies like grape candy—or that grape snow cone Alan Jackson once crooned about. Stone fruit notes, like peaches, are also prevalent throughout the cup. The finish is smooth and sweet, reminding us of creamy milk chocolate. 

Origin | Quindío, Colombia

Producer | Sebastián Ramirez

Farm | Finca El Placer

Process | Co-ferment

Variety | Castillo

Elevation | 1700–1800 MASL

Produced by Sebastián Ramirez in the Quindío region of Colombia, this lot showcases the innovative potential of the Castillo varietal when paired with modern processing methods. Grown at 1700-1800 masl, the coffee undergoes a co-ferment process, a technique often utilized to amplify specific aromatic profiles and manipulate the final cup structure. While Black & White Coffee Roasters highlights notes of cooked strawberries, grape candy, peaches, and creamy milk chocolate, the experience of such coffees often depends on the interplay between the producer's fermentation protocols and the inherent characteristics of the Colombia · Quindío terroir.

Co-fermented coffees frequently push the boundaries of traditional flavor expectations, often resulting in heightened sweetness and unconventional fruit-forward profiles. For those looking to better understand the nuances of these complex sensory experiences, referencing a flavor wheel can be a helpful tool in identifying the specific fruit and confectionary descriptors present in this unique offering.