• Variety: Caturra
  
• Origin: Quindío, Colombia
  
• Elevation: 1800 MASL
  
• Tasting Notes: Peach, Chocolate, Tea like

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Please note: This is whole bean coffee. To preserve the it's freshness, we do not sell pre-ground coffee.

Sebastian Ramirez is part of a new wave of Colombian producers who treat coffee like an evolving craft. At his El Placer station, he experiments with fruit infusions, controlled fermentations, and meticulous monitoring — all aimed at creating coffees that feel as intentional as they taste. This Peach Co-Ferment is one of his boldest expressions yet.

It begins with hand-picked cherries, more than 95% fully ripe, placed into a 120-hour anaerobic fermentation with wine yeast and red-fruit glucose. From there, the coffee is depulped and moved into tanks for a second 72-hour anaerobic stage, now with dehydrated peach and fruit glucose, under continuous pH supervision.

The drying process is slow and controlled: shaded patios, 40 °C heat cycles, and two distinct phases stretched over five days to protect structure and intensify sweetness.

The result is a cup that’s creamy and fruit-forward, with the unmistakable lift of peach pie sweetness, layered with sugar cane and grounded by chocolate. It’s a coffee that proves experimentation doesn’t have to be wild — it can be precise, elegant, and unforgettable.