Sara's Washed
$
6.2
/lb
Se recolecta, se despulpa inmedientament, se flota y se retira el café inmaduro o pasilla y se deja en los tanques con agua por 3 días. Después de eso pasa al silo mecánico para la fase de secado hasta tener entre el 10 y 11% de humedad
Taste Profile
Variety
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How this coffee was produced
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Harvesting & Selection
The coffee is harvested and immediately depulped. A The beans are floated to remove any unripe cherries or low-density beans.
Processing and Fermentation
After floating, the coffee is placed in tanks filled with water and left to ferment for three days.
Drying
Once fermentation is complete, the coffee is transferred to a mechanical silo for drying until it reaches a moisture content of 10–11%.
Sara Tobón
A biomedical engineer turned coffee producer, Sara is transforming her family’s farm into a specialty coffee haven with precision and passion.
La Cabaña
Sara's farm is, quite literally, a gold mine—her house was built beneath an actual gold mine. Her father saw potential in the land and decided to plant coffee trees, as the region is known for large-scale coffee production. With efficiency in mind, he designed the processing infrastructure to be as simple and streamlined as possible, ensuring easy handling and fast processing. Now, Sara, his eldest daughter, wants to take over the farm. However, her biggest challenge lies in transforming this large-scale operation into a specialty coffee and micro-lot processing facility, all while working with the existing tools and infrastructure.
1600 m
12 Hectares & 4 employees
Colombia, Cenicafe, Ethiope, Catimor
September - December
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