Sebastian Ramirez

Some coffees bring a place into focus. Others show what a producer can imagine. Sebastian Ramirez's Red Fruits Coferment does both, pairing Colombian Caturra with an experimental approach that makes the fruit character unmistakable. We find strawberry aromatics, Bing cherries, bitter-sweet chocolate, coconut, and a raspberry finish.

At El Placer in Quindío, Sebastian develops coffee profiles through careful fermentation. This lot combines anaerobic fermentation with red wine yeast, dehydrated strawberries, and red fruit glucose, creating a vivid expression of red fruit. El Placer operates as a processing facility as well as a farm, bringing together Sebastian's own production and selected cherries from other growers.

His work also reaches beyond the cup. As a mentor in Unblended's Young Producer Program, Sebastian shares the experience he gained moving from traditional growing into fermentation and profile development, helping the next generation find its own possibilities in coffee.

Tasting Notes: Strawberry aromatics, with notes of Bing cherries, bitter-sweet chocolate, coconut, and a raspberry finish.

Origin: Quindío, Colombia

Producer: Sebastian Ramirez — Finca El Placer

Processing Method: Red Fruits Coferment — anaerobic fermentation with red wine yeast, dehydrated strawberries, and red fruit glucose

Varietal: Caturra

Elevation: 2,000 masl

Offering: Collection

Importer: Unblended Coffee