Black & White Coffee Roasters

Sebastian Ramirez - Red Fruit

Sebastián Ramírez, a fourth-generation Quindío producer and master of advanced fermentation, crafted this Castillo lot through anaerobic fermentation with CO2 injection, wine yeast, fruit glucose, and dehydrated strawberries. The coffee was shade-dried for 20–25 days, then stabilized in Grain-Pro bags for 15 days. Expect intense strawberry sweetness reminiscent of cooked fruit and grape candy, with peach notes and a smooth, milk chocolate finish—a boldly engineered expression of Ramírez's fermentation expertise.