Decaf Colombia Sebastian Ramirez Red Fruits

Sebastian Ramirez at El Placer in Colombia produces this decaf using a meticulous multi-stage anaerobic process that prioritizes controlled fermentation. Ripe cherries are float-sorted, then fermented anaerobically with wine yeast inoculation for 120 hours alongside dehydrated strawberries and fruit glucose, followed by a second 72-hour anaerobic fermentation with CO₂ injection post-depulping. The result is dried slowly on patios in shade over five days. This decaf proves that caffeine removal doesn't sacrifice complexity: it's genuinely fruity and sweet with distinct notes of raspberry, white chocolate, and marshmallows—a standout in a category often defined by compromise.