Deadly Sin - Halloween Coffee

In the cup

The first sip is a surprise.

An impression of tangy candy appears immediately, vivid and juicy. It then gives way to a sweetness reminiscent of ripe apricot and peach, before a wave of red fruits adds depth and length to the cup.

The result is expressive without losing its balance. Decadent, yet precise.

And above all, dangerously easy to drink.

An alchemy of fermentation

At the heart of Péché Mortel lies the work of Sebastián Ramírez, at Finca El Placer, in Quindío, Colombia.

For his co-fermented coffee, Sebastián works with wine yeasts, dehydrated fruits (mango, peach, red fruits), and fruit glucose, combined with a double anaerobic fermentation of 120 hours, followed by 72 hours under CO₂.

A bold approach, but, above all, an extremely controlled one.

The coffee is then dried slowly in marquesinas to preserve its aromatic intensity and precision.

It is this component that gives Péché Mortel its vibrant character and that almost surreal impression of fruit candy.

Three origins. One vision.

For this edition, we built Péché Mortel around three coffees with complementary personalities:

30% — Colombia · Finca El Placer · Sebastián Ramírez
Caturra & Pink Bourbon · Co-fermented
An explosion of red fruits, mango, and peach.

20% — Bolivia · Mamani Farm · Lucia Mamani
Caturra & Catuai · Honey
An enveloping sweetness that brings roundness and depth to the blend.

50% — Honduras · Las Flores · Josue Ariel Fúnez
Parainema · Washed
A clean and structured base that allows the fruity components to express themselves while maintaining the balance of the cup.

Three producers. Three ways of exploring coffee. A blend where innovation meets indulgence.

A coffee created for Halloween

Deadly Sin was never intended as a serious coffee dressed up for Halloween.

Rather, it is our annual opportunity to have fun with what coffee can become.

Bold fermentations. Almost impossible flavor profiles. A cup that reminds one more of a bag of candy than a traditional coffee.

But behind the pleasure remains the same high standard: selecting great coffees, working with producers we admire, and building a blend that is coherent down to the finest details.

A little exploration of the dark side of specialty coffee.

Coffee details

Origins: Colombia · Bolivia · Honduras
Producers: Sebastián Ramírez · Lucia Mamani · Josue Ariel Fúnez
Farms: Finca El Placer · Mamani Farm · Las Flores
Varieties: Caturra · Pink Bourbon · Catuai · Parainema
Processes: Co-fermented · Honey · Washed
Notes: Skittles · Apricot · Peach · Red fruits
Edition: Seasonal · Halloween

Do you dare to taste it?

Péché Mortel returns for a limited time.

A colorful, fruity, and intentionally decadent cup that celebrates Halloween in our own way: with plenty of exploration, a touch of madness, and an enormous amount of precision.

Final warning: Péché Mortel is so tasty, it’s scary.