Deadly Sin 2.0
Description
Skittles x Apricot x Red Fruits
Warning: Deadly sin (Péché Mortel) 2.0 is so tasty it's scary!
With its unique notes of skittles, apricots and red fruits, this sweet yet intense blend is surprising to death. Fermented with real fruit, it's reminiscent of the sweet and tart taste of Skittles. A real treat for your taste buds, the best coffee of the season.
And don't delay in succumbing: it's going to go frighteningly fast.
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Sebastian's coffee is a true work of gustatory art, shaped by a unique co-fermentation process. This method combines wine yeast, dehydrated fruit and fruit glucose to create a distinctive peach flavor profile. It all starts with the careful harvesting and grading of the cherries. They then undergo 120 hours of anaerobic fermentation using wine yeast, giving the coffee its unique aromatic characteristics.
The process doesn't stop there. The pulped cherries are then subjected to a 72-hour anaerobic fermentation with CO2 injection, before the meticulous addition of dehydrated fruit and fruit glucose. Throughout this metamorphosis, pH levels are continuously monitored, guaranteeing consistent, exceptional quality.
Finally, the coffee is carefully dried in marquesinas at 40 degrees Celsius. This slow, precise drying process seals in all the flavours and aromas, giving rise to a coffee of rare finesse. Each sip offers an unparalleled sensory experience, where the sweetness of peach, apricot and red berries blends harmoniously with the subtle notes of fruit and the depth of coffee.
Every cup of this coffee is an invitation to a gustatory journey, a celebration of the art and science of roasting. Treat yourself to the unforgettable experience of this exceptional coffee, a true ode to Sebastian's passion and expertise. Find out more about Sebastian Ramirez in this article!
This year, we've decided to add a little Bolivian coffee to make our cup even more gourmet and sweet. We hope this Péché Mortel 2.0 specialty coffee will make your day.
- 50% Colombia
- Region: Quindio
- Variety: Caturra
- Farm: Finca El Placer
- Altitude: 1744m
- Process: Co-Fermentation (red and orange fruit)
- Producers: Sebastien Ramirez
- 20% Bolivia
- Region: Uchumachi
- Variety: Caturra, Catuai
- Farm: Mamani
- Altitude: 1600m
- Process: Honey
- Producer: Lucia Mamani
- Region: Uchumachi
- 30% Honduras
- Region: El Paraíso
- Variety: Parainema
- Farm: Finca Las Penas
- Altitude: 1300m
- Process: Washed
- Producers: Sara Priscila Cerrato
- Region: El Paraíso
Recipe
For espresso we recommend:
18 grams of coffee in the filter holder for 35 grams of liquid coffee in 25 seconds.
