Carolina Ramirez

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