Size: 200g

Flavour Notes

• Watermelon, Red apple, Jasmine

Key Highlights

• Quindío, Colombia
• 1750–2000 masl
• Caturra | Honey / Co-Fermented
• Watermelon, red apple, jasmine
• Bright, aromatic, and fruit-forward
• Ideal for pour-over and modern filter brewing

Specifications / Coffee Details

• Producer: Sebastian Ramirez
• Farm: El Placer
• Origin: Quindío, Colombia
• Process: Honey / Co-Fermented
• Variety: Caturra
• Altitude: 1750–2000 masl
• Fermentation: 120 hr anaerobic (cherry, wine yeast) + 72 hr anaerobic (mucilage, CO₂, watermelon, fruit glucose)
• Format: Whole Bean
• Size: 200g

Vivid, expressive, and carefully composed.
A fruit-forward profile shaped with intention.

Pink Fruits is a co-fermented Caturra from El Placer that explores the outer edges of fruit expression while maintaining clarity and control. Grown in Quindío’s fertile volcanic landscape, this coffee reflects Sebastian Ramirez’s precise approach to fermentation and his ability to shape aromatic complexity without sacrificing structure.

The process begins with 120 hours of anaerobic fermentation in whole cherry using wine yeast, encouraging the development of deep fruit esters. The coffee is then pulped and undergoes an additional 72 hours of anaerobic fermentation in mucilage with CO₂ injection, alongside watermelon and fruit glucose. Rather than adding flavor externally, this method allows sugars and yeast to interact within the bean, forming new aromatic compounds that feel integrated and natural.

In the cup, it opens with a clear burst of watermelon, juicy and refreshing, followed by crisp red apple sweetness. As it cools, jasmine florals begin to surface, adding lift and elegance. The honey process contributes a gentle roundness, supporting the brighter notes with a smooth, cohesive body.

Despite its expressive profile, the cup remains balanced and structured, finishing clean with a defined sweetness that lingers without heaviness.

Why We Chose This Coffee

The first time we tasted this, it didn’t feel like a typical co-fermented coffee. There was no overwhelming intensity, no sense of flavors being pushed too far. Instead, it felt clear, almost restrained despite how expressive it was.

That stood out immediately. It showed us what careful fermentation can really do when it’s guided with intention rather than excess. Sebastian Ramirez doesn’t just experiment for the sake of novelty; there’s a clear understanding of how each step shapes the final cup.

We kept coming back to how composed it felt. The fruit was vivid, but never loud. The florals were present, but never distracting. Everything had its place.

It’s a coffee that shifts your expectations, not by being extreme, but by being precise.