Colombia - Sebastien Ramirez, Caturra, Red Fruit Fermentation (Filter)

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Tastes like Smurf Candy, Strawberry Cream, Cherry Coke






2000 masl


Sebastien Ramirez




Red Fruit Fermentation

Sebastien Ramirez

We are excited to introduce this world-class coffee from El Placer, the farm of renowned producer Sebastien Ramirez. Hailing from Quindio, known for its culture and dedication towards coffee, he represents the fourth generation of family coffee growers. Sebastien initially studied law but his curiosity led him to coffee nonetheless. The spark finally ignited at a cupping at Alma Café. He took over the family farm and has since invested heavily in rare varietals and experimental processing, leading to stellar coffees that are used in competitions all over the world.

Red Fruit Fermentation

This is a lot of Infused Honey Caturra, where the cherries undergo carbonic maceration for 48h. In the tanks, natural extractions of fruit and herb juices are added to create an infusion and give the coffee a particular flavour profile. Lastly the cherries are pulped and dried with mucilage on until it reaches a humidity of 10%.

How we brew it

Device : Hario V60 Dripper

Ratio : 15g coffee for 250g water (1:16.6)

Water : Use soft water (50-100ppm) at 84° C

Steps :

  1. Grind 15g of coffee, medium coarse, somewhere between table salt and ground pepper.
  2. Put the paper filter in your brewer. Rinse the paper filter and discard the water.
  3. Add the coffee to the brewer and tap gently on the side to obtain a flat bed of coffee
  4. Tare your scale and start the timer. Gently pour 60g of water in slow, circular motions for 10 seconds. Preferably use a gooseneck kettle for superior flow control. Allow to bloom.
  5. At 0:30, slowly add water in circular motions until you hit 120g.
  6. At 0:50, slowly add more water until you hit 180g.
  7. At 1:10, add the rest of the water. Total brew time should be around 2:30
  8. If the coffee runs too fast, grind finer. If the coffee runs too slow, grind coarser.