Colombia | Finca San Antonio
According to Carolina, the word that best describes this coffee is “Serendipity”. This 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 makes it a coffee you wouldn’t want to miss.
Tasting Notes: Fresh Brownies, Bing Cherries, Juicy
Varietals: Castillo
Elevation: 1,850 masl
Region: Andes, Antioquia, Colombia
Processing Method: 140hr Fermentation Black Honey
Brew Temp: 206°-209°
Producer: Carolina Ramirez
Importer: Unblended
Colombia | Finca San Antonio
According to Carolina, the word that best describes this coffee is “Serendipity”. This 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 makes it a coffee you wouldn’t want to miss.
Tasting Notes: Fresh Brownies, Bing Cherries, Juicy
Varietals: Castillo
Elevation: 1,850 masl
Region: Andes, Antioquia, Colombia
Processing Method: 140hr Fermentation Black Honey
Brew Temp: 206°-209°
Producer: Carolina Ramirez
Importer: Unblended