LES FRUITS DU "BLOOM" 🍃

About the Coffee

Sebastian Ramirez farms in El Placer, Colombia, and has built a reputation around fermentation-forward processing that treats flavor as something to be designed, not just discovered. He works with high-Brix cherry selection (meaning he picks cherries at peak sugar content) and extended fermentation techniques that push well beyond what most producers attempt. His coffees have earned attention from roasters and competition circuits alike.

This coffee, which Sebastian calls "Midnight Bloom," was produced using anaerobic natural processing: the whole cherries ferment without oxygen, which concentrates the sugars and intensifies the flavor compounds that develop during processing. The fermentation ran for 200 hours, one of the longest you'll find on a commercially released coffee. Keeping cherries fermenting that long without mold or bacterial contamination requires around-the-clock monitoring of temperature, pH, and environment. Sebastian used a blend of mostly ripe cherries with about 5% semi-ripe, a deliberate choice that affects how the fermentation progresses. The coffee is then dried naturally in the cherry, which adds further depth to the final cup.

The Pink Bourbon variety grows well at the high elevations of El Placer, a region in Colombia's Nariño department known for its extreme altitude and cool temperatures, which slow cherry development and give the fruit more time to build complexity before harvest.

About Traffic

Traffic Coffee was founded by Greg Lancot and Jesse Lewin in Montréal. The two had always leaned toward the creative side of things, and when they started roasting together, they wanted to make coffee that felt fun and alive rather than just functional. That comes through in their packaging as much as anything, with bold colors and illustrations that look like nothing else on a shelf.

On the sourcing side, Traffic keeps batches small and focuses on building real relationships with the farmers they buy from. Their approach to selecting coffees tends to go one of two ways: either they let a well-grown variety speak clearly on its own, or they go all in on experimental processing. This coffee falls firmly in the second camp.

"Traffic's breadth of coffee is remarkable - from dark roasts reminiscent of your grandmother's kitchen, to wild co-ferments with tasting notes we admittedly have to look up. The packaging and the coffee inside is meant to captivate you, and I hope you feel the same when you try this coffee."

- Dean, Director of Coffee