Another drop by Carolina Ramirez! She calls this one Habibi, and it’s a yellow honey processed Ethiopian hybrid variety. It’s one of several we have on the menu from a program between Unblended Coffee and Ventola Institute (UVI) out of the Antioquia Department of Colombia. In the cup, we are experiencing tart green apple, white tea, jasmine, and cinnamon.
12 ounces of whole bean 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. Please get your orders in by Tuesday night to ensure for same week shipping and delivery.
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. In Unblended’s words:
Carolina likes to give her coffees really interesting names, and this one is no exception, as she refers to it as Habibi. We are really proud by her growth and achievements, and this coffee is a ode to that. Working together with her mother, they both take charge of the farm duties and we can´t help but feel proud of her growth!
Unblended & Ventrola Institute (UVI) is a project based in the Antioquia Department of 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 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 Variety:
This is a very unique hybrid between Cenicafe and an Ethiopian coffee variety by the Colombian Coffee Growers Federation (FNC). This variety took to the microclimate and thrived on Carolina’s farm quite well.
About the Process:
Habibi is characterized as a yellow honey process. It was dry depulped, and then dried on open patios for up to 3 weeks