One of our favorites is back, and in steady rotation! This is our second year sourcing coffee from Carolina Ramirez and her family. It’s one of a few coffees we regularly source from the Unblended and Ventola Institute (UVI) program based out of the Antioquia Department of Colombia.
In the cup, we experience a lovely white grape and citrus acidity, jasmine, and strawberry. It’s so so good!
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 on Wednesday and shipped on Thursday.
Name of Farm
Andes, Antioquia, Colombia
Castillo, Caturra, Cenicafe 1
About Carolina Ramirez:
Carolina is a leader and mentor with the Unblended and Ventola Institute (UVI) program. Besides being a talented specialty coffee producer, Carolina is a lawyer and endurance runner. She recently moved back to Andes to become more involved in her family’s farm operations and sales. We had the opportunity to speak with Carolina prior to the release of this coffee thanks to Unblended, and she would like her coffee to exemplify “a message of hope for the future.” Through the value and relationships created by focusing on singular coffees such as this, she hopes it will be an example moving forward for future generations of coffee producers.
Unblended & Ventrola Institute (UVI) is a project created in Colombia to make coffee an exciting career path for young people. The average age of coffee producers in Colombia is now around 60, and UVI is trying to change that through a program that aims to mentor and help younger producers succeed in bringing their coffees into global specialty markets. This program guides producer members through the creation of their own coffee portfolio and helps to guide them through the many steps along the way. They want to change how coffee is sold and promoted in the world, and we are truly inspired by this important work.
About the Varietal:
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.