Black Honey - Brownie
$
8.5
/lb
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
Variety
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How this coffee was produced
These cherries are honey processed, with an in-cherry fermentation prior to depulping that intensifies their natural sweetness and adds depth to the cup
Harvesting
The cherries are hand-selected and harvested 95% Ripe
Processing and Fermentation
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
Drying
Sun-dried in open patios for up to three weeks.
Carolina Ramirez
From endurance runner to coffee producer, Carolina collaborates with her mother to craft exceptional coffees, embracing the specialty coffee journey.
San Antonio
Caro's farm is half a coffee plantation and the other half a nature reserve. It is a place where the breeze gently caresses the trees with enough tenderness for them to grow healthy and strong. This is how Caro and her mother have decided to manage the farm since they inherited it from her father. A place where the environment itself does its work, without undermining the efforts of Carolina and Victoria, her mother. Their farm has been the perfect place to highlight the qualities of their work.
1850 m
8 Hectares & 4 employees
Cenicafé,Castillo, Caturra, Ethiope, Caturra
October to December
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