Sebastián Ramírez Purple Fruits Co-Ferment

Grape. Grape. Grape. And more grape. Do you love all things purple grape? This unique and intense co-fermented lot is a sensory adventure that screams all things (you guessed it) grape. It’s winey, syrupy, and boasts tasting notes of grape Kool Aid, grape Jolly Rancher, grape bubblegum, and wild blackberry. If you are one that sometimes struggles to pick up the subtle flavor notes of a coffee, we promise that this coffee is anything but subtle. Likewise, if you love the candied purple grape notes of your childhood, this coffee is the ultimate must-have. It’s truly a unique and distinctive flavor experience that will have you thinking differently about your morning cup of coffee.

About the process. This lot is a purple fruits co-ferment coffee. The coffee first underwent an anaerobic fermentation (where the coffee is fermented in tanks devoid of oxygen) in coffee cherry for 120 hours. The coffee was then depulped and underwent a carbonic maceration fermentation (also devoid of oxygen with the addition of CO2) for 72 hours with wine yeast, dehydrated grapes, and purple fruit glucose. After fermentation, the coffee was then shade-dried until the desired water activity was reached.

Farm Level Info. Sebastian Ramirez is a fourth generation coffee farmer focused on quality, experimental processing and variety innovation. His specialty is carbonic maceration, a form of anaerobic coffee processing where coffee fermentation takes place in sealed tanks devoid of oxygen and rich in carbon dioxide. 

*Bag artwork is inspired by Sebastian’s sweet dog Niña along with all those purple fruit notes.