Coffee Description
According to Carolina Ramirez, the word that best describes this coffee is “serendipity”. This was her first foray into experimental processing with her coffees, and we agree that she knocked it out of the park. It’s got a dark-chocolatey body, and plenty of tropical fruit flavors in the cup. Think pineapple and citrus. These flavors can be largely attributed to the processing done on the farm by Carolina. The coffee is harvested then left in an open steel tank for 140 hours, while coffee cherry juice is poured over the cherries twice a day. It’s then depulped and sun-dried for three weeks.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Variety
Castillo
Process
Honey
Elevation
1850 masl
Region
Antioquia
About Carolina Ramirez of Colombia
Carolina Ramirez is a Coffee Producer from Antioquia, Colombia. We first met her in 2022 while she visited our roastery for a presentation on coffee processing, along with the folks at Unblended Coffee. After studying law in Medellin, she decided to move to her Parents’ coffee farm, San Antonio. These days she works with her mother on the selection and processing of all their coffees.
Antioquia, Colombia
PERC
In 2010, Philip Brown started Panther's Eye Roasting Co with the mission to share good times and awesome coffee. With a roaster, a bicycle, and loud tunes, Philip began building a brand one bag at a time. Soon he realized two things: the name needed to be shorter and he needed to partner with some awesome folks to help grow the company. PERC Coffee grew through community, authenticity, hard work, and the curiosity to blaze new trails.
