Colombia • Blackberry Blast • Wholesale
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Description
The Coffee: Caturra Floral
Farm Name: Fincas El Placer
Location: Quindío, Colombia
Elevation: 1744 masl
Variety: Caturra
Process: Honey, Co-Fermented
Tasting: Blackberry, Cacao Nibs, Brown Sugar
The Importer: Unblended
Lucas and Sofia are the co-founders of Unblended Coffee.
Prior to Unblended, Lucas was running a digital marketing company in the US. During that period of his life he decided that he wanted to do an MBA and that’s where all started. Unblended was his 2019 MBA graduation project - it was originally a digital marketing tool for coffee shops that used block-chain to guarantee transparency? His thesis was that if the producers were involved in the marketing of their own coffees, sales would grow at the e-commerce and retail level. While the concept has changed, the idea is still there. In 2021, Sofia graduated as a designer and after dreading corporate jobs for a year she joined the team full time. She joined the team to nourish and cultivate the relationship that today are the cornerstone to our business.
Since then, they have been trying to solve the question: how can a producer’s name become a brand. In that journey they found that younger coffee farmers were better partners, and then it clicked. In the pursuit of trying to make it work, they found their life’s calling!
The producer: Sebastian Ramirez
A fourth-generation coffee farmer started a more traditional style producer. Eventually he ventured into fermentation and made connections. Nowadays, he is a master in Carbonic Maceration, Coffee Profiles, and Varietals. We are thrilled to represent him, and we can confidently state that his coffees are anything but ordinary. Sebastian is a coffee producer in charge of designing and innovation in new coffee profiles. He sources cherries mostly in Quindio but some of his special varieties like Geisha and Pink Bourbon is grown in Huila, where he works directly with other growers that provide the cherries for him.
Sebastian's farm operates as a processing facility rather than a traditional coffee farm. In the 1980s, it was a large coffee estate in Quindío, but today, only half of its original production remains active. He oversees the purchase of cherries grown on the farm and sources select specialty varieties from Huila—currently, his Geisha and some Pink Bourbon come from there. Sebastian is responsible for processing and developing flavor profiles, ensuring the highest quality in every batch. Additionally, he has recently acquired a new farm, where he plans to focus on cultivating more exclusive varietals such as wush wush, Sl 28, etc. that are not easily grown in his region.
This is a honey thermal-shock process, fermented in cherry, and then depulped hot water is added and then fermented again with blackberry and fruit glucose. Anaerobic fermentation in 200-liter containers for 120 hours at a constant temperature of 18°C. After depulping, a thermal shock is applied with water at 40°C, followed by 72 hours of anaerobic fermentation with CO2 injection and blackberries. Then the coffee is dried in open patios at a controlled temperatures of 40 degrees Celsius, with a 2-phase drying in shade lasting around 5 days.
