Colombia Carolina Ramirez
Carolina Ramirez produces coffee on her 8-hectare farm San Antonio in Andes, Antioquia—a farm that’s intentionally split between coffee production and nature preservation. The protected forest provides wind breaks and regulates temperature fluctuations, which affects how cherries develop at 1850 meters. It’s a working example of how farm management decisions impact cup quality.
Carolina returned to the farm during the pandemic after studying law in Medellín. She’s also an endurance runner, which tells you something about the patience and discipline she brings to coffee production. She works with her mother Maria Victoria, and their partnership is visible in how they handle every stage. They don’t just follow a process—they designed it together, testing and refining until they found what worked for their farm’s specific conditions.
The processing is precise: two separate harvest batches picked a day apart. The first ferments in cherry for 9 hours before depulping. Then both batches ferment together for another 27 hours. After washing, the cherries dry in the sun for 2-3 weeks. This layered fermentation approach—mixing batches at different stages—creates complexity that wouldn’t exist with a simpler method. It’s not the easiest way to process coffee, but it’s the way Carolina and Maria Victoria have found produces the cup quality they’re after.
In the cup, you’ll find cocoa that has substance to it, sorghum sweetness that grounds the profile, and lime leaf that lifts the finish with something almost herbal. The body is medium and plush—substantial enough to carry those flavors forward but not heavy. The acidity stays zippy and balanced throughout. This is Colombian coffee that shows what’s possible when you’re willing to treat each harvest day differently and adjust your process to what the cherries need.
Farm: San Antonio
Region: Andes, Antioquia
Altitude: 1850 MASL
Variety: Castillo, Canicafé, Caturra
Processing Method: Washed
Tasting Notes
Cocoa, Sorghum, and Lime Leaf
Roast Level
Light
Body
Medium & Plush
Acidity
Zippy & Balanced
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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
Frequently Asked Questions
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Your coffee ships fresh. We roast throughout the week and pack orders as they come in to ensure you're getting beans at their peak.
- Orders placed Monday–Thursday before 2pm CST ship the next business day.
- Orders placed Monday–Thursday after 2pm CST ship within two business days.
- Orders placed Friday–Sunday are packed on Monday and ship within 1-2 business days.
During holidays and promotional periods, please allow 2-3 additional business days for processing and shipping.
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We offer four grind options to match how you're brewing:
- 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.
- Fine (Espresso) — Ground specifically for espresso machines. It's very fine, which means it'll over-extract and taste bitter or chalky if you use it in drip or pour-over methods. Only use this if you're pulling shots.
- French Press — Coarser grind for traditional French Press brewing, cold brew, or large-batch Chemex (60+ grams of coffee). The larger grind size prevents over-extraction during longer steep times.
- Cold Brew — Coarse grind optimized for cold brew methods with extended steeping (12-24 hours). Similar to French Press but dialed in for cold water extraction.
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
- Kalita Wave 185
- French Press
- Auto-Drip Brewer
- Cold Brew
- Single-Serve
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.
- 12South — Our most versatile medium roast. Works beautifully as drip, cold brew, or espresso.
- Brunch — A vibrant light roast breakfast blend. Perfect for pour-over or drip.
- Brute — Bold, creamy, and comforting. A darker roast best brewed in a French press.
- Howler — Our espresso blend. Medium roast that shines in milk drinks but stands strong on its own.
- Eventide Decaf — Full-bodied, dark-roasted decaf. Naturally processed using a chemical-free method. Perfect for evenings.
- Midshift Half Caff — Half the caffeine, full flavor. Balanced medium roast that works any time of day.
- Frothy Cold Brew — Developed for cold extraction but versatile across methods. Naturally sweet.
- 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.