Innovation as an art and science, Sebastian Ramirez's Blackberry Caturra showcases expressive mixed berry jam, bubblegum, semi-sweet milk chocolate chips qualities in your cup.

Producer: Sebastian Ramirez 
Variety: Caturra
Process: Blackberry co-ferment
Elevation: 1744 meters above sea level
Farm: Fincas El Placer
Origin: Quindío, Colombia

In the heart of coffee country, Sebastian Ramirez is redefining what coffee can be. At just 35, this fourth-generation farmer has transformed his family's traditional growing practices into an art form that bridges agriculture and innovation. Through Fincas El Placer, Sebastian has evolved from his roots as a conventional coffee producer into a master of experimental fermentation, pushing the boundaries of what's new and exciting for modern coffee profiles. 

His journey from traditional farmer to coffee innovator spans more than a decade, during which he's built an international presence across Asia and Europe. Now, as a mentor in the Young Producer Program, Sebastian shares his expertise with the next generation, proving that coffee farming can be both a science and an adventure.

What sets Sebastian's coffee apart is his masterful approach to fermentation. His signature process reads like a vintner's recipe – a careful scientific craft. The magic happens in 200-liter tanks, where for 120 hours at precisely 18°C, coffee cherries undergo anaerobic fermentation with CO2 injection and wine yeast. This is followed by a 72-hour secondary fermentation with blackberry yeast, creating flavor profiles that challenge conventional coffee expectations.