According to Carolina Ramirez, the word that best describes this coffee is “serendipity.” This was her first foray into experimental processing with her coffees, and we agree that she knocked it out of the park. It’s got a dark chocolatey body and plenty of tropical fruit flavors in the cup. Think pineapple and citrus. These flavors can be largely attributed to Carolina's processing techniques. The coffee is harvested and left in an open steel tank for 140 hours, while coffee cherry juice is poured over the cherries twice daily. It’s then depulped and sun-dried for three weeks.

Carolina Ramirez is a Coffee Producer from Antioquia, Colombia. We first met her in 2022 while she visited our roastery for a presentation on coffee processing with the folks at Unblended Coffee. After studying law in Medellin, she decided to move to her Parents’ coffee farm in San Antonio. These days, she works with her mother on the selection and processing of all their coffees.