06/08/2026
Get a little experimental with Carolina Ramirez Columbia Black Honey 🧪 This coffee is Carolina's first experimental process, and she absolutely nailed it.
Carolina Ramirez and her mother Maria Victoria run San Antonio in Andes, Antioquia, splitting their 8 hectares between coffee plantation and protected forest. The cherries fermented for 140 hours in open stainless steel tanks with coffee juice poured back over the lot twice a day, then depulped and patio-dried for up to three weeks. The Black Honey style keeps most of the mucilage on the bean during drying, which is where the depth comes from. In the cup, brownie batter, bourbon cherries, and Raisinets, carried on a syrupy body with a citric, boozy lift.
Read more and order online at https://www.frothymonkeycoffee.com 🔗