Deadly Sin 2.0

An alchemy of fermentation

This exceptional batch was born of the audacity of Sebastian Ramirez at Finca El Placer (Quindio, Colombia). His unique co-fermentation method combines :

• wine yeast,

• dehydrated fruit,

• fruit glucose,

• and a double anaerobic fermentation (120 h + 72 h under CO₂).

Each stage is rigorously monitored, guaranteeing a cup of rare sensory precision. Slow drying in marquesinas then seals in all the aromatic richness.

An original blend

For this new edition, we've enriched the experience with two other terroirs:

• 50% Colombia - Finca El Placer (Caturra and pink bourbon, mango and peach co-fermentation)

• 20% Bolivia - Ferme Mamani (Caturra & Catuai, Honey) - Lucia Mamani

• 30% Honduras - Finca Las Peñas (Parainema, Washed) - Sara Priscila Cerrato

A blend that balances innovation and indulgence, for an even sweeter, more vibrant profile.

In the cup

🌈 Bright, tangy notes of Skittles.
🍑 The silky sweetness of apricot and peach.
🍒 The roundness of red fruits, with a bright finish.

Why choose Péché Mortel 2.0?

• An unprecedented profile: never before has a coffee so perfectly recalled the pleasure of a fruity sweet.

• Expert craftsmanship: Sebastian Ramirez redefines the boundaries of fermentation.

• A blend of solidarity: Three origins, three producers, one sensory harmony.

• An exclusive 94 Celcius coffee: Available in limited quantities - it will disappear as quickly as it seduces.

⚡ Warning: Péché Mortel 2.0 is so tasty it's scary.