Sebastián Ramírez (Finca El Placer)

Description

Sebastián Ramírez’s Peach Co-Ferment from Finca El Placer in Quindío, Colombia is a vibrant expression of fruit-forward fermentation. Hand-picked Caturra cherries are first fermented for 120 hours with wine yeast and red-fruit glucose in an anaerobic environment. After depulping, the coffee undergoes a second 72-hour anaerobic fermentation this time with CO₂ injection, dehydrated peach, and additional glucose, all while carefully monitoring pH levels. The coffee is then dried on shaded patios at a controlled 40 °C for five days to lock in clarity and complexity. The result is a juicy, aromatic cup bursting with notes of lime, lychee, peach, and orange. Bold yet balanced, this coffee showcases Sebastián’s mastery of co-fermentation and his dedication to pushing the boundaries of Colombian specialty coffee.

Text from Luminous Coffee's listing.