Sebastian Ramirez has returned to our lineup with perhaps the one of, if not the best decaf we have ever tasted; and we have tasted some very lovely decafs!

From La Baia:

“Sebastian utilizes his deep knowledge of coffee processing and access to a well-equipped microbiological laboratory to gather a deeper knowledge of what is scientifically occurring during processing and fermentation on a molecular level with his coffees. This is a critical step for Sebastian and the El Placer team to develop innovative coffees and exotic profiles that are some of the most revered and methodically executed experimentally processed coffees in the entire industry.”

This particular coffee has undergone a full gamut of processing culminating into an incredible coffee to showcase the possibilities of careful and thoughtfully executed processing. The coffee is first fermented in whole cherry with a wine yeast inoculation. It is then pulped for a CO2 injected red honey co-fermentation with dried fruits, strawberries and glucose. The coffee is then carefully dried under canopy before stabilising in grainpro bags. Finally it undergoes decaffination via the EA or ‘sugarcane’ method by Descafecol.

For some context we highly recommend checking these episodes from the coffee processing specialist podcast “Making Coffee with Lucia Solis” as she offers incredible knowledge and experience:

Episode #22 regarding yeast inoculations

Episode #39 regarding ‘infused coffee’ and cofermentations

200g

Sourced with La Baia

Origin:

Quindio, Colombia
Producer: Sebastian Ramirez
Varieties: Caturra
Process: Yeast Inoculated CM Red Honey Fruit Co-fermentation
Elevation: 1750 masl
Harvest: 2024

Recommended Brew:

Filter, Modern Espresso

Reminds us of:

Strawberry Cream, Cherry, Winey, Toffee, Milk Tea