Red Fruits Master Symphony
Red Fruits Master Symphony
Sebastian Ramirez | Colombia
Experience Red Fruits Master Symphony — a vibrant coffee masterfully crafted through Sebastian Ramirez's unique co-fermentation red fruits and honey process. This experimental creation represents the forefront of specialty coffee innovation.
In each cup, Red Fruits delivers an explosion of red fruit flavours: strawberries, raspberries, red currants, and cherries, all subtly balanced with notes of dark chocolate. Its confectionery-like profile transforms these luscious fruits into delightful treats reminiscent of strawberry candy and cacao.
Sebastian Ramirez, a master of fermentation, has pushed the boundaries of coffee processing with this flavourful brew. His expertise in co-fermentation results in a captivating and memorable taste experience that embodies innovation in every sip.
Exceptionally fruity and vibrant, Red Fruits Master Symphony is ideal for filter brewing and cold brew. Whether you're new to specialty coffee or an experienced connoisseur, this coffee offers a memorable and exhilarating experience that appeals to all palates.
Indulge in extraordinary flavour and innovation with Red Fruits — more than just a coffee, it's an invitation to explore new sensory heights where bold experimentation meets unparalleled craftsmanship in every sip.
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Tasting Notes
Tasting Notes
Characteristics
Characteristics
- Variety: Pink Bourbon
- Processing: Honey, Red Fruits, Co-Fermented
- Altitude: 1,590-1,740 MASL
- Farmer: Sebastian Ramirez
- Region: Calarca, Quindio, Colombia
- Grade: 90+
Flavour Profile
Flavour Profile
Roast Profile
Roast Profile
Recipe
Recipe
- Overview
Coffee: 18g
Espresso Machine: La Marzoco 2 Group Linea PB Volumetric
Water: 94-95°C
- Recipe:
17g in, 50ml out, 19 seconds
- Overview
Coffee: 24g
Brewer: Hario Switch
Water: 375g @ 65-95°C
Grind Size: 8.9 (EK43s), 20-22 clicks (Commandante)
- Recipe
0:00 - Bloom
Pour 75g of water at 65°C over the coffee grounds. Allow the coffee to bloom for 1:30 seconds. Make sure all coffee grounds are wet by shaking the brewer.
1:30 - Second Pour
Pour 150g to 225g at 94°C of water steadily over 20 seconds.
2:15 - Third Pour
Pour 150g to 375g of water steadily over 20 seconds.
We recommend using a finer grind size—8.8 (EK43s) or 18-20 clicks (Commandante)—with the Orea Wide or Hario v2, following the Tetsu 4:6 Brewing Method (grams of coffee x 15 = total volume of water).
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