Fiftybeans Colombia Sebastian Ramiréz, 200g

What does Roman Nejedlý, roaster from Fiftybeans, say about this coffee?

I am definitely not a fan of conservative "coffee flavours". That's why you will always find a slightly different range of coffees than usual in the Fiftybeans offer. This lot of the Castillo variety , processed using the carbonic maceration method with fruit infusion, is the wildest I've ever roasted. In fact, it's hardly even coffee anymore. Or is it? Sebastian puts the latest knowledge from the world of fine coffee into practice at his El Placer farm. Fruit infusion, as the fermentation of coffee cherries together with fruit is called, was until recently quite taboo. You'll definitely find a lot of opinions on this processing method that dismiss it. All I can tell you is this: It's probably the best coffee I've ever had!

I'm not going to tell you here that fermenting it with strawberries and cranberries makes this coffee taste like strawberries, fruit candy, or that it's strikingly reminiscent of the legendary Tubble Gum. That it's juicy, sweet, has a fantastic aftertaste... You're not gonna believe me anyway. YOU HAVE TO TRY THIS COFFEE!

Wonderbeans - Wonder, or miracle. That describes the flavors and aromas of these coffees. The aim of this project is to find the best coffees from around the world and offer them to you, our fantastic customers. Coffee has become an integral part of gastronomy and I pay tribute to it with this project.

To roast this coffee, I use a Loring S15 Falcon roaster, which uses convection, i.e. hot air, as the main source of heat energy dissipation. This allows me to work very precisely with the flavour nuances of this coffee, and thus I am able to preserve the high juiciness but also the sweetness. For filter coffee, always use beans no earlier than 7 days from the roasting date. After the 1st opening, allow the package to "air out" for at least 4 hours before preparing the coffee. This will prevent unwanted bitter notes in the taste.

The packet is infused with food grade nitrogen to slow the oxidation of the beans, so the coffee will retain its character even 45 days after roasting.

Country.

Altitude: 1750 m above sea level.

Variety: Castillo

Processing: washed

Flavour profile: STRAWBERRY - FRUITY CANDY - TUBBLE GUM - SWEET - JUICY