Fruit Cake - Holiday Blend
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Fruit Cake - Holiday Blend
15% Sebastian Ramirez El Placer Red-Fruit Coferment
| Origin | Process | Variety | Flavor |
| Quindo, Colombia | Coferment | Caturra | Red Currant, Plums, Strawberries |
85% Holiday Blend (20% Sebastian Ramirez Cinnamon Coferment, 80% Washed)
| Origin | Process | Variety | Flavor |
| Antioquia, Cauca, Quindio - Colombia | Coferment, Washed | Castillo, Colombia |
Cinnamon, Ginger, Baking Spices |
This coffee is made up of three different coffees. We sourced a Red Fruit coferment from Sebastian Ramirez and a Holiday blend from a team of young producers that Sebastian works with. The team is made up of Alejandro Ariza, Santiago Arango, Sara Tobon, and Cabresto Coffee. They blended Sebastian's cinnamon coferment with a washed lot from two other regions. We then added the red fruit, to add a little more fruitiness.
Red-Fruit Coferment
This coffee is fermented for 120 hours, washed, and then fermented with red wine yeast, dehydrated strawberries, and red fruit glucose. This brings a lot of the sweetness but still tastes like a desert.
Holiday Recruitment Lot
This coffee was built with 20% Sebastian Ramirez Cinnamon Coferment and 80% Recruitment lot. This is where we are getting the cinnamon and ginger flavors that make this coffee so much like a Christmas dessert.
