Carolina Ramírez Colombia Washed

The Harvest & Ferment
The coffee cherries are hand-picked at their peak ripeness to ensure the best flavor, harvested in two different batches with one day difference, fermented in cherry for 9 hours.

After the cherry fermentation, they are depulped and fermented for another 27 hours, later washed in tanks.

The Drying
The beans are then dried in the sun driers to achieve the desired moisture content, for about 2 to 3 weeks.

Who is Carolina?

Although she grew up in a family of coffee farmers, with over 150 years of history in coffee cultivation, it wasn’t until four years ago that Carolina fully immersed herself in the business. Before that, she spent over a decade practicing law in Medellín, while pursuing another of her passions: trail running . However, when the COVID-19 pandemic hit, she saw an opportunity to return to her hometown and her family’s farm in the mountains of Antioquia. It was a turning point in her life.

Returning to Andes, Carolina found a refuge not only for herself but also for her family and the workers on the farm. The quiet of the mountains and the opportunity to reconnect with nature inspired her to fully invest in specialty coffee production. Alongside her mother, she rediscovered a deep love for the land and a passion for transforming coffee beans into an exceptional beverage.

For them, coffee is meant to be sustainable. At San Antonio de la Piedra, trees shade the coffee and protect the soil where the coffee grows. A small amount of their land is used to cultivate fruits and vegetables for the family. The remaining 60% of their land acts as a nature preserve.

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