ESOTERIC SERIES #06
WELCOME TO THE WILD SIDE
This series aims to highlight the most unique and memorable coffees that we come across.

Sebastian explains that this coffee is produced using a co-fermentation process that involves wine yeast, dehydrated fruit, and fruit glucose, resulting in a distinct peach flavor profile. First, the cherries are collected and classified, and then they undergo anaerobic fermentation using wine yeast for 120 hours. Next, the depulped cherries are subjected to a 72-hour anaerobic fermentation with CO2 injection, followed by the addition of dehydrated fruit and fruit glucose. Throughout the process, pH levels are continuously monitored, and the coffee is dried slowly and carefully in marquesinas at 40 degrees Celsius.

Sebastian Ramirez (35) is a fourth-generation coffee farmer with over 12 years of experience. He has a presence in multiple countries across Asia and Europe and is the owner of Fincas El Placer. Starting as a traditional grower, he ventured into fermentation and made connections within the industry. Nowadays, he is a master in carbonic maceration, coffee profiles, and varietals.

Farm: Fincas El Placer
Location: Quindio, Colombia
Variety: Caturra
Elevation: 1,744 masl
Process: anaerobic co-fermentation with dehydrated fruit

Our Flavor Notes: Juicy peach, sugar cane, creamy

Net Wt. 10oz / 283g
100% SPECIALTY GRADE ARABICA COFFEE

ROASTED AND PACKED AT HEARTWOOD ROASTERY, CHAGRIN FALLS, OH