Highlights

“Sebastian Ramirez operates El Placer Coffee Project in Quindío, Colombia at 1,750-2,000 masl with a focus on soil health and on-site microbiological fermentation lab. This Caturra lot undergoes sugarcane EA decaffeination after a complex fermentation: 120-hour anaerobic whole cherry, then 72-hour depulped fermentation with red wine yeast, dehydrated strawberries, and red fruit glucose.”