94 Celcius - Péché Mortel 2.0

Sebastian Ramirez’s coffee is a brilliant showcase of his expertise, crafted through a co-fermentation process involving wine yeast, dehydrated fruit, and fruit glucose. The 120-hour anaerobic fermentation and CO2 injection create a lively cup with flavors of peach, apricot, and red berries, complemented by a playful Skittles-like sweetness. This year, the blend is enriched with Bolivian coffees, adding an extra layer of sweetness and balance to the already vibrant profile. The blend is compromise of 50% El Placer Co-ferment Caturra, 20% Mamani Honey Catuai/Caturra and 30% Las Penas Washed Parainema