Sebastián Ramírez- Superberry Co-Ferment

It's berry season, and this one showed up right on time. Blackberry pie, blueberry, marion berry. One of the most exciting coffees we've had all year, and for once we don't have to talk anybody into the tasting notes.

Sebastián Ramírez is a fourth generation producer in Quindío who spent about twelve years taking fermentation apart to see what it would do. Finca El Placer is what came out of that.

This Caturra goes under twice. Whole cherry ferments for 120 hours, then it's depulped, thermally shocked, and put back under for another 72 with fresh berries folded in. Drying runs slow, roughly 25 days, before it rests in GrainPro for two more weeks. That's a lot of intervention, and the reason to trust it is that he can run the whole thing again next season and land in the same place.