Colombia Sebastian Ramirez - Purple Fruit Co-Fermentation
Colombia Sebastian Ramirez - Purple Fruit Co-Fermentation
Colombia Sebastian Ramirez - Purple Fruit Co-Fermentation
Colombia Sebastian Ramirez - Purple Fruit Co-Fermentation
Colombia Sebastian Ramirez - Purple Fruit Co-Fermentation
Colombia Sebastian Ramirez - Purple Fruit Co-Fermentation
Colombia Sebastian Ramirez - Purple Fruit Co-Fermentation
Colombia Sebastian Ramirez - Purple Fruit Co-Fermentation
Colombia Sebastian Ramirez - Purple Fruit Co-Fermentation
Colombia Sebastian Ramirez - Purple Fruit Co-Fermentation
Colombia Sebastian Ramirez - Purple Fruit Co-Fermentation
Colombia Sebastian Ramirez - Purple Fruit Co-Fermentation

Colombia Sebastian Ramirez - Purple Fruit Co-Fermentation

grape soda, grape jolly rancher, blackberry jam
$35.00

Roasted fresh weekly.

Size (Whole Bean) 250 g

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Experimental Light Roast

✨ This is not a subtle coffee. ✨

Purple Fruit hits like grape soda in a pour over. Bright, saturated, and unmistakably fruit. Grape Jolly Rancher up front, deep blackberry jam underneath, finishing sweet and juicy from the first sip to the last.

Sebastian Ramirez's Caturra cherries undergo a 120-hour anaerobic fermentation with wine yeast, dehydrated grapes, and fruit glucose. After depulping, a second 72-hour anaerobic fermentation with CO2 injection locks in the intensity. Then controlled patio drying at 40°C with a two-phase shade dry brings it home.

This is not flavored coffee. The fruit is in the process, not added after roasting. The result is intensely aromatic, layered, and unmistakably grape.

If you want something that tastes nothing like "normal" coffee, this is it.


Origin: Quindio, Colombia
Farm: Fincas El Placer
Producer: Sebastian Ramirez
Elevation: 1,800 MASL
Varietal: Caturra
Processing: Wine Yeast + Purple Fruit Co-Fermentation (120hr anaerobic + 72hr CO2 injection)

Sebastian Ramirez is a fourth-generation coffee farmer with over 12 years of experience. He started as a traditional grower but eventually pushed into fermentations and built connections across the industry. Today he's a master in carbonic maceration, coffee profiles, and varietals with a presence across Asia and Europe.

As a mentor on the Young Producer Program, Sebastian brings his expertise to the next generation of Colombian producers. We're honored to represent him. His coffees are anything but ordinary.

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