Colombia Carolina Ramirez Black Honey
Before Carolina Ramirez was a coffee producer she was a lawyer in Medellín, and before that she was an endurance runner. The pandemic brought her home to Andes, Antioquia, and once she got there she fell into specialty coffee the way she falls into anything: completely. She now designs every lot with her mother, Maria Victoria, who runs the farm with her. This Black Honey is the first experimental process Carolina has ever attempted on her own. She takes pride in it. After spending time with it, you understand why.
San Antonio sits at 1,850 meters in southwestern Antioquia, eight hectares of land Carolina and Maria Victoria inherited from her father. Half of it is coffee. The other half is a protected nature reserve, kept that way on purpose so the wind moves gently through the trees and the cherries develop slowly. They have four people working the farm with them, and a fifth, sixth, and seventh variety of coffee growing on the property if you count what's in the ground beyond this lot. The Caturra and Castillo that make up this release were hand-picked at about 95 percent ripeness, which is the level Carolina trusts to carry a long ferment.
The processing is where the patience lives. The cherries go into open stainless steel tanks intact, no depulping yet, and they sit there for 140 hours, just under six days. Twice a day, every day, Carolina and Maria Victoria pour coffee juice back over the lot and mix it through so the fermentation stays even from top to bottom. Then the cherries are depulped, and the beans are moved to open patios where they dry in the sun for up to three weeks with most of the mucilage still on them. That mucilage is the difference between this and a washed coffee. It is also the difference between a standard honey and a Black Honey: the longer drying time and the heavier mucilage load are what concentrate the sugars and make a Black Honey what it is.
What you get is a cup that drinks like dessert with an edge. Brownie batter up front, bourbon cherries through the middle, Raisinets on the finish. Syrupy body, citric and boozy acidity that keeps the sweetness from going slack. This is what happens when a producer commits to a process her farm hasn't tried before and gets it right on the first attempt.
Producer: Carolina Ramirez, San Antonio
Region: Andes, Antioquia, Colombia
Altitude: 1,850 MASL
Variety: Caturra, Castillo
Processing Method: Black Honey
Tasting Notes
Brownie Batter, Bourbon Cherries, and Raisinets
Roast Level
Light
Body
Syrupy & Heavy
Acidity
Citric & Boozy
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CUPS PER BAG SIZE
Freshness Tip: Choose the size that you'll drink within 3 to 4 weeks
12 ounces
~18 cups
5 pounds
~121 cups
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Not sure? Drip / Pour-Over is your safest bet if you're brewing with anything other than an espresso machine or doing cold brew.
- Drip / Pour-Over — Works for automatic drip machines, pour-over brewers (V60, Kalita, Chemex), and AeroPress. This is the most versatile grind and covers most home brewing methods.
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Coffee brewing sits somewhere between science and personal preference. There's no single "right" way, just the way that works for you.
We've put together brew guides for:- Chemex
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Visit our brewing page here.
Each guide covers ratios, grind size, and timing. These technical foundations help you dial in your perfect coffee. From there, it's yours to adjust. A little more coffee for boldness, a slightly coarser grind for clarity, water temperature shifts for sweetness or brightness. The variables matter, but so does what you actually enjoy drinking.
Start with a guide that matches your equipment, brew a few rounds, and notice what changes when you tweak one thing at a time. That's how you find your version.
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We offer signature and single-origin coffees that range from light to dark roast, each crafted to highlight different flavor profiles and brewing methods.
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- Single-Origin Coffees - Our rotating selection showcases beans from specific farms and regions. Selections change seasonally based on harvest and availability.
- 12South — Our most versatile medium roast. Works beautifully as drip, cold brew, or espresso.