From San Antonio to Your Espresso: Our Meeting with Carolina Ramirez

Some coffees hold a special place in our story. Carolina Ramirez's coffee is one of them. We love the delicacy of her coffee, but also the person behind every harvest and the relationship we have been building together over the past three years.

Our story with Carolina began three years ago at a coffee event in Texas. In September 2026, we finally had the pleasure of visiting her at the San Antonio farm in Colombia. From our initial conversation to our commitment to purchase all of her production, our relationship has come a long way. Meeting her, discovering where her coffee is grown, and discussing her work gave this collaboration an even more personal dimension. 

This relationship is now accompanied by a major commitment for 94 Celcius: San Antonio is one of the first farms from which we are committing to purchase the entire coffee production.

Carolina, from Law to Coffee Farming

Before dedicating herself to coffee, Carolina studied law and lived in Medellín. A trained lawyer and endurance running enthusiast, she returned to the family farm when the pandemic hit. This return to the Andes introduced her to a world that would become central to her life: specialty coffee.

She is interested in the entire production chain, from the fruit on the coffee tree to the flavors in the cup. Alongside her mother, Maria Victoria, she develops her lots, refines her methods, and explores the possibilities offered by her farm.

Carolina is also part of the Unblended Young Producers Program, which supports a new generation of producers in developing their coffees and finding markets. Her journey reflects this desire to build a future in coffee farming with curiosity, method, and a distinctly personal identity.

A Visit That Brings Us Closer

We already knew Carolina through her coffee. Last September, we were able to meet her at her home in San Antonio.

These meetings mean a lot to us. They allow us to better understand the work at the origin, ask questions, and put faces and places to what we roast every week. They also fuel our desire to continue collaborations beyond a single lot.

When we receive Carolina's coffee at the roastery, we now think of that visit, her farm, and the conversations we had there. It is a part of this story that we want to share with you by offering her coffee.

Committing to the Entire Production

We are committing to purchase the entire coffee production of San Antonio. This is one of the first farms with which we are making this commitment, and an important step in how we work with producers.

Our intention is to give Carolina and her mother better visibility into their markets and to build a relationship that continues from one harvest to the next. For us, this also means deepening our knowledge of their coffee and thinking about the best way to introduce it to you.

This commitment gives concrete meaning to Carolina's place at 94 Celcius. Her coffee is part of our daily lives, and we hope our collaboration can support hers in the long term.

A Classic, Delicate Espresso

For this washed lot from San Antonio, we chose a roast designed for espresso. We wanted a smooth, accessible, and comforting coffee while preserving the nuances we love so much in Carolina's coffee.

Its profile centers around three notes: strawberry, thyme, and caramel.

The caramel gives the cup its indulgent, familiar foundation. The strawberry brings a delicate fruit sweetness that blends into the whole without taking over. The thyme reveals itself more subtly in the finish, with an herbal freshness that gives the coffee its personality.

The texture is silky, and the overall cup remains balanced. It is an espresso you can enjoy every day while discovering its subtleties. A classic profile in its approach, with just enough extra character to make us want to come back for more.

San Antonio: The Origins of This Lot

The San Antonio farm is located at an altitude of 1,850 meters, in Andes, in Colombia's Antioquia region. This lot combines three varieties: Castillo, Cenicafé 1, and Caturra.

A Washed Process That Requires Precision

The work on this lot begins with a hand harvest of ripe cherries. It then relies on blending two lots harvested one day apart, according to a precise protocol.

The first cherries undergo a fermentation of approximately 9 hours before being depulped. An additional 27-hour fermentation follows this step. A second lot, harvested the next day and fermented for 14 hours, is then added.

The coffee is finally washed, then dried slowly for 2 to 3 weeks.

At the roastery, our role is to extend this work by finding a roast that expresses the character of the coffee in espresso. For Carolina, we sought to bring out the sweetness of the caramel while retaining the delicate strawberry and touch of thyme that make this cup so appealing.

A Coffee We Are Proud to Share

Carolina's coffee brings together several things that are important to us: the pleasure of a good espresso, the discovery of its origin, and the opportunity to build a lasting relationship with the people who produce it.

Our visit in September will remain an important moment in this collaboration. The commitment to the San Antonio production now opens a new chapter.

And it is in your cup that this story continues: a smooth and silky espresso, with delicate notes of strawberry, thyme, and caramel, by Carolina Ramirez and roasted by 94 Celcius.