Colombia Watermelon Co-Ferment - Sebastian Ramriez
$35.00
Fermented anaerobically in mucilage with watermelon and fruit glucose, which adds its special touch. Just like with his other coffees, Sebastian carries out a careful and measured process at each step. After its fermentation, it is taken to the drying phase where it is constantly stirred and its temperature controlled, as this is one of the steps that ensures this coffee maintains its attributes for much longer.
3-Step Process:
Cherries (95% ripe, 5% semi-ripe) are harvested and sorted.
Anaerobic fermentation for 120 hours at 18°C with CO2, then depulped and 72 hours of dry fermentation with dehydrated watermelon and fruit glucose.
Controlled drying is done in Marquesinas for 20 days, followed by 5 days with more shade and slower drying.
Farm: Finca El Placer
Elevation: 1744 MASL
Origin: Quindio, Colombia
Variety: Caturra
Process: Honey Infused - Anaerobic Fermentation
How to get it
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Subtotal $35.00
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