This coffee comes from the meticulous hands of Sebastian Ramirez, who carefully cultivates each lot with precision and patience. Only the ripest cherries around 95% of the harvest are hand-picked and sorted. The beans undergo a complex, multi-step anaerobic fermentation, beginning with 120 hours using wine yeast, dehydrated strawberries, and fruit glucose, all under close pH monitoring. After depulping, they rest in CO,-injected tanks for another 72 hours.
Finally, the coffee is gently dried in two-phase shaded patios at controlled temperatures, preserving its delicate structure and fruit-forward character. This lot reflects Sebastian's dedication to experimental fermentation, patience, and the pursuit of unique, expressive coffees.
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