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Shuv Coffee

Carolina Ramirez – Washed

$19.00

Out of stock

SKU: COFFEE-CR Category:

It’s back! It’s is our third year carrying coffee from Carolina Ramirez and her mother Maria Victoria, who run Finca San Antonio in Andes, Antioquia, Colombia. It’s consistently been a favorite of ours every year, and its sourced through our friends over at Unblended Coffee. Carolina is a mentor and talented coffee professional within the Young Producer Program. We are tasting caramel, white grape, jasmine, and citrus

12 ounces of whole seed coffee. If you do need your coffee ground, we are happy to do so. Just leave us a message in the comments at checkout.
Orders are roasted and shipped every Thursday and/or Friday. Please get your orders in by Wednesday evening to ensure same week shipping. 🙂

  • Producer

    Carolina Ramirez

  • Name of Farm

    San Antonio

  • Location

    Andes, Antioquia, Colombia

  • Varietal

    Castillo, Caturra, Cenicafe 1

  • Processing

    Washed

  • Elevation

    1850 masl.

  • Importing Partner

    Ally Coffee

  • Exporter

    Unblended Coffee

About Carolina Ramirez:

In Unblended’s words:
Carolina Ramirez is one of our UVI stars. A lawyer, an endurance runner, AND an incredible specialty coffee farmer, she truly is an inspiring woman. The embodiment of the excitement we believe seeing young people working in coffee farms represents. Having studied law in Medellin, she decided to go back to Andes to live with her parents at their farm when the pandemic hit and fell in love with the specialty coffee world and its production chain. Nowadays, all of her coffees are designs made alongside her mother, and they both are in charge of selection and processing.

About the Varieties:

Castillo and Cenicafe 1 are both hybrid varieties developed by the Colombian Coffee Growers Federation (FNC). They are a cross between Caturra and a Timor Robusta. Both of these varieties have been researched and developed over many decades to create varieties in Colombia with a high quality cup potential, and also resistance to leaf rust and other disease.

About the Process:

This is a washed process resulting from mixing two different batches of coffee harvested with one day of difference. Once picked, the cherries are fermented for about 6 hours, then depulped and fermented for another 24 hours. A day after, the next batch is added and fermented for 14 more hours before washing it and drying it for about 2 to 3 weeks.

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