According to Carolina, the word that best describes this coffee is "Serendipity". This was her first experimental process, and it resulted in one of the best coffees she has ever made. She takes pride in it for that reason. The coffee is harvested when it is ripe, hand-selected, and left in an open steel tank for 140 hours while filtering and pouring the coffee juice over the cherries twice a day, every day. It is then depulped and left to sun dry in open patios for three weeks. This effort pays off with its subtle notes of red fruits, pineapple, and cocoa, combined with a very juicy body. This makes it a coffee you wouldn't want to miss.
$
9.0
/ lb - Green
Contact for DetailsCarolina Ramirez is one of our UVI stars. A lawyer, an endurance runner, AND an incredible specialty coffee farmer, she truly is an inspiring woman. The embodiment of the excitement we believe seeing young people working in coffee farms represents. Having studied law in Medellin, she decided to go back to Andes to live with her parents at their farm when the pandemic hit and fell in love with the specialty coffee world and its production chain. Nowadays, all of her coffees are designs made alongside her mother, and they both are in charge of selection and processing.
Name of the farm:
San Antonio
Location:
Andes, Antioquia, Colombia
Altitude:
1850
variety:
Castillo
Processes:
Black Honey
