We are excited to introduce the second coffee in our 2026 holiday series: Sweet-Berrywine. This exceptionally juicy, sweet, and fragrant co-fermented Caturra was produced by Sebastián Ramírez of El Placer, the same producer behind our featured white-honey Geisha. We first discovered it with Roger Zapata at the 2025 World Barista Championships in Milan. The innovative process begins with a 120-hour anaerobic fermentation in temperature-controlled tanks (18 °C with controlled CO2 injection). Following depulping, the beans undergo a second 120-hour fermentation submerged in water infused with local forest berries, immediately followed by a 40°C thermal-shock treatment to lock in the complex organoleptic compounds and unique berry flavors. We taste blackberry wine, cacao nibs, blueberry, and a confectinary sugar sweetness. We taste strawberry, pie crust, apricot, and white florals.
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