Carolina Ramirez Caro's Black Honey Brownie Coffee

Caro's Black Honey Brownie

Brownie 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.

Taste Profile

Cocoa
Citrus
Caramel

Variety Castillo

Caro's Black Honey Brownie

12 Kg

The Process

How this coffee was produced

Black Honey, with an in-cherry fermentation prior to depulping that intensifies their natural sweetness and adds depth to the cup

Harvesting and Processing

The cherries are hand-selected and harvested 95% Ripe

Drying Phase

The cherries undergo 140 hours of open fermentation in stainless steel tanks. During this process, coffee juice is added and thoroughly mixed with the cherries, ensuring uniform fermentation before depulping

Stabilization

Sun-dried in open patios for up to three weeks.

About the producer