Decaf Colombia Sebastian Ramirez Red Fruits

The roaster partnered with Sebastian Ramirez at El Placer to present a fruity decaf that stays true to its origin. This coffee comes from El Placer in Quindío at about 1800 masl and is processed via Red Fruit Co-Ferment. The method unfolds in two anaerobic stages: the team first ferments the ripe cherries with wine yeast inoculation for 120 hours along with dehydrated strawberries and fruit glucose, then depulps and ferments a second time anaerobically with CO2 injection for 72 hours. After fermentation, the coffee dries on patios at 40°C with a two phase shade drying to ensure stability. This is proof that caffeine removal doesnt mean flavor removal; the cup is fruity and sweet with raspberry, white chocolate, and marshmallows on the palate.