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Carolina Ramirez 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
Harvest Date
2026-05-01
Lot Code
SG-2454
Carolina Ramirez Brownie
Product variants
The Process
How this coffee was produced
Harvesting and Processing
Drying Phase
Stabilization
Carolina Ramirez Brownie
Score:
86.3
What we taste:
Passion fruit, panela, mango, and chocolate. Vibrant tropical fruit character leads the cup, revealing layers of peach, pineapple, and ripe mango alongside a rich chocolate sweetness. A creamy mouthfeel carries into a long, fruit-filled finish accented by lingering cocoa notes.
About the producer
Carolina Ramirez
Carolina Ramirez is a star member of our Young Producer Program. She is a lawyer, an endurance runner, and an incredible specialty coffee farmer. She is truly an inspiring woman who embodies the excitement we feel when we see young people working in coffee farms. After studying law in Medellin, she decided to return to Andes to live with her parents on their farm when the pandemic hit. She fell in love with the world of specialty coffee and its...
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