Colombia Pink Bourbon Peach Co-Ferment Experience:1 KILO BAG his Red Fruit Co-Ferment Decaf

his Red Fruit Co-Ferment Decaf by Sebastian Ramirez is a co-fermented lot processed at El Placer

Ingredients- Reverse Osmosis Water then re-mineralized to a 85ppm

this lot from Al-Khanshali Estate III reflects Yemen’s deep coffee heritage

This innovative honey-processed coffee begins with ripe Caturra cherries that undergo a 120-hour anaerobic fermentation in their own mucilage

and lemongrass

Colombia Pink Bourbon Peach Co-Ferment Experience:1 KILO BAG his Red Fruit Co-Ferment DecafSebastin Ramrezs Peach Co Ferment from Finca El Placer in Quindo, Colombia is a vibrant expression of fruit forward fermentation. Hand picked Caturra cherries are first fermented for 120 hours with wine yeast and red fruit glucose in an anaerobic environment. After depulping, the coffee undergoes a second 72 hour anaerobic fermentation this time with CO injection, dehydrated peach, and additional glucose, all while carefully monitoring pH levels. The