Fiftybeans’ fruit-filled coffee is back! Wild and untamed beans that will take your breath away at first sniff and find a place in your heart once you taste them—that’s exactly what Sebastian Ramírez’s Colombia is all about. This fruity explosion will overwhelm your senses. This specific lot ofthe Caturravariety,processedusing a peach infusion, is one of the wildest coffees ever. Taste this wildness for yourself and let your taste buds discover notes of orange stone fruits,especially peaches andapricots, and candies.
At hisEl Placerfarm, Sebastian puts the latest insights from the world of specialty coffee into practice. Fruit co-fermentation—as the fermentation of coffee cherries alongside fruit is called—was, until recently, quite taboo. You’ll certainly find plenty of opinions that dismiss this processing method. However, this is a coffee you simply must try! The roastery uses a Loring S15 Falcon roaster, which is unique in that it uses hot air as its primary heat source. This allows the roaster to better and more easily manipulate the flavors themselves. As a result, this coffee has retained a pleasant juiciness and natural sweetness.
The coffee is processed using the honey method, which means that after harvesting, a thin layer of plant mucilage remains on the bean; this ferments during drying and imparts sweetness and fruity notes to the coffee. After being hand-picked, the coffee cherries are first depulped and then dried on raised beds under shade nets to prevent overheating and ensure even drying. This careful process ensures that the coffee retains its characteristically clean, fruity profile. Drying takes place slowly to prevent any unwanted fermentation processes, resulting in a delicate and balanced flavor. After drying, the coffee is stored in airtight containers to preserve its freshness and complexity until roasting.
- Altitude: 1 ,700 m abovesea level
- Farm: ElPlacer
- Producer: SebastianRamírez