About This Coffee
Carolina Ramirez and her mother Maria Victoria produce this washed coffee at San Antonio, their farm in Andes, Antioquia, where coffee grows alongside a protected nature reserve at 1850 meters. They harvest in two separate batches a day apart, fermenting them strategically—first in cherry, then after depulping—to build the cup’s layered complexity. The processing is careful and precise: tracking fermentation by the hour, sun-drying for 2-3 weeks, selecting only what meets their standard. Notes of cocoa, sorghum, and lime leaf come through a medium, plush body with zippy, balanced acidity.
Flavor Profile
Cocoa
Coffee Details
- Type
- Blend
- Process
- Washed
- Roast Level
- Light
- Origin
- 🇨🇴 Antioquia, Colombia
- Varieties
- Castillo, Caturra
- Altitude
- 1,850m