Colombia Carolina Ramirez

This washed coffee from San Antonio farm exemplifies Carolina Ramirez’s precision-focused approach to specialty coffee production. As a standout producer from the Unblended Ventola Institute—a program making coffee farming an attractive career path for Colombia’s next generation—Carolina brings meticulous attention to every aspect of cultivation and processing.

Growing a blend of Castillo, Cenicafe 1, and Caturra varieties at 1,850 meters in the Andes of Antioquia, Carolina employs the washed process with exceptional care. After harvesting, the cherries undergo initial fermentation before depulping to remove the outer skin and most of the fruit. The coffee seeds, still covered in mucilage, then undergo a second controlled fermentation. This precise control allows Carolina to develop remarkable clarity in the cup while preserving the coffee’s inherent characteristics.

After fermentation, the seeds are thoroughly washed with clean water to remove any remaining mucilage, then carefully dried until they reach the optimal moisture level. This methodical approach creates a cup with exceptional transparency and structure, allowing each flavor note to be clearly articulated.

The result is a coffee that beautifully expresses the distinctive characteristics of San Antonio farm with elegant red plum acidity, hazelnut richness, and a structured chocolate bar sweetness that lingers on the finish. The body is balanced and creamy with a juicy, clean acidity that refreshes the palate with each sip.