Imagine eating a brownie covered in cherry jam while sipping a port wine. Okay, now imagine that as a coffee. Carolina Ramirez produces a dessert level coffee with Brownie. She named this coffee herself, and we are carrying on its legacy. Brownie was her first ever experimental process beyond a traditional washed coffee from her farm, San Antonio in Andes, Colombia. For this lot, cherries are picked, sorted, then left in an open steel tank for 140 hours while filtering and pouring the coffee juice over the cherries twice a day. It is then depulped and left to sun dry in open patios for three weeks.