Colombia - Blackberry Co-ferment by Sebastian Ramirez

Sebastian Ramirez returns with a delightfully imaginative  co-ferment that brings blackberry brightness and jammy complexity to your cup. This thermal shock processed lot delivers a burst of fruity forward fun perfect for shaking up your winter mornings. It's the kind of coffee that transforms your daily ritual into something genuinely exciting—a reminder that great coffee should spark joy. Limited availability, so don't sleep on this one.

We Taste: Blackberry, Cherry, Lemon Muffin
Process: Blackberry Coferment Thermal Shock Honey
Varietal: Caturra
MASL: 1744

About the process, from our pals at Unblended:

The Black Berry Co-Fermented process is a unique technique that blends the flavor of blackberries with coffee in a perfectly balanced way. This coffee stands out for its tartaric acidity, achieved through controlled fermentation, where the temperature is carefully regulated. After the coffee is depulped, a thermal shock with hot water is applied to halt the fermentation process and lock in the flavors developed up to that point. This innovative method creates a sensory experience reminiscent of fresh blackberry jam, with hints of chocolate sweetness and a touch of blueberries, offering a complex and sophisticated flavor profile.