Notes: Strawberry, Citrus, Tropical
Processing: Co-Ferment
Elevation: 1,750 MASL
Varietal: Caturra
Region: Quindío, Colombia
Color: Agtron 67 Whole Bean | 105 Ground
About
Wild June is our first co-ferment in a few years! This is a coffee that goes off the rails in the best possible way. For this lot, from Sabastian Ramirez, the cherries underwent an extended anaerobic fermentation for 120 hours using red wine yeast. The result is a bold, fruit-forward intensity that you just don't find in "normal coffee". It's the kind of coffee that reminds you why experimental processing has become such an exciting frontier in specialty coffee. If you've been curious about what co-fermentation, give it a shot!
More About The Coffee
Sebastián Ramírez is a fourth-generation coffee producer from Quindío, Colombia, and one of the most respected names in experimental coffee processing today. His farm, El Placer (which translates to 'The Pleasure'), sits in the heart of Colombia's Eje Cafetero at 1,750 meters above sea level. What started as a traditional family operation has evolved over the past decade into one of the most innovative experimental coffee projects in the country.
Sebastián's processing techniques aren't standard, and that's the point. He's a master of carbonic maceration and co-fermentation, with access to a well-equipped microbiological lab where he scientifically monitors fermentation at the molecular level. . After fermentation, the coffee was depulped and placed in tanks for an additional 72 hours of anaerobic fermentation with CO2 injection, where dehydrated strawberries and red fruit glucose were added with continuous pH monitoring. The coffee was then dried slowly under controlled conditions for around 20 days.
The result is a coffee that breaks the mold—intensely fruity, expressive, and unapologetically modern. Sebastián's mission is to make coffee both accessible and exciting, and through his work as a mentor in the Young Producer Program, he's helping the next generation of Colombian coffee farmers push the boundaries of what coffee can be. We're stoked to be working with this lot, and we think you're going to love it as much as we do.
