Caro Citric - Colombie

About the Coffee

Carolina Ramirez farms at 1,550 meters in Andes, Antioquia, Colombia, on a plot called Guayacanes. She grows the Castillo variety, a hybrid developed for disease resistance that remains common across Colombian smallholder farms. For years, Carolina focused on letting the natural complexity of her coffee drive the cup, without outside additions. That changed after conversations and experimentation with the team at Unblended Coffee, where she began exploring what her own farm's ecosystem could bring to fermentation.

For this lot, Carolina hand-selects only fully ripe cherries, then stabilizes them for 24 hours before fermentation begins. The cherries go into sealed tanks with mandarin leaves from the different mandarin tree varieties growing on Guayacanes, plus bitter orange, also from the farm. They ferment for 140 hours. After the tanks come the drying beds: the coffee dries on raised African beds for three to four weeks until it reaches the right moisture level. Every ingredient in the process comes from the farm itself, which keeps the cofermentation grounded in place rather than in a formula.

This is a natural process coffee, meaning the fruit stays on the bean through drying, which adds body and sweetness to the cup. The cofermentation with mandarin leaves and bitter orange layers citrus character onto that base. Carolina's stated goal was not to mask the coffee but to amplify what was already there using ingredients from the same ground it grew in.

About 94 Celcius

Marc-Alexandre Emond-Boisjoly founded 94 Celcius in Montreal in 2017. His background is in biochemistry and pharmacology, both at the undergraduate and graduate level, and that training directly shaped how he approached roasting. He uses a Probat P12 roaster with high-precision thermal probes to profile and track roasting curves, monitoring temperature, energy input, and development timing for each batch.

94 Celcius gravitates toward producers working with fermentation and experimental processing. Their regular collaborators include Diego Samuel Bermúdez, Wilton Benitez, Pepe Jijon, and Sebastian Ramirez, all known for pushing what's possible in coffee processing. Carolina Ramirez fits that same profile. Marc-Alexandre also sits on the board of Café Collectif, which works to develop the specialty coffee scene in Quebec.

"As the guy responsible for testing your coffee before you get it, sampling 94 Celcius beans was an absolute pleasure. Every cup was remarkably clear AND had depth of flavour to explore. I'm particularly excited for you to try "El Limonar", which has the potential to be another subscriber favourite."

- Dean, Director of Coffee