Carolina Ramirez says the word that best describes this coffee is "serendipity." Brownie was her first foray into experimental processing, and we think she knocked it out of the park. Brownie's flavors remind us of tropical fruit, like pineapple and citrus, but the cup is truly defined by its rich, dark chocolate body. We'd go even as far as to say it's thicc.
Brownie is harvested and left in an open steel tank for 140 hours, while coffee cherry juice is poured over the cherries twice daily. The cherries are then depulped and sun-dried for three weeks. We've had the pleasure of spending time with Carolina several times, and we couldn't be more proud than working with such a fantastic person.
