About the farm
Altitude
1600 - 2000 m
Size
12 H & 4 employees
Varieties
Colombia, Cenicafe, Ethiope, Catimor
Harvest Season
September - December
Fermented in cherry for 120 hours, then depulped and mixed
with coffee juice and water, fermented again for an additional 48 hours. This unique coffee was born
out of a desire to experiment and create something different. By playing with different fermentation times, Sara Tobón achieved a coffee with a
delightful sweetness and creamy texture, complemented by notes of caramel, honey, and milk chocolate.
The Process
About the producer
Sara and María Paula Tobón are sisters united by a shared passion for coffee and a deep connection to the farm where they grew up. From an early age, they learned alongside their father and grandfather, who passed down generations of knowledge about coffee cultivation and processing. Before returning to the farm full-time, Sara built a career as an environmental microbiologist in Medellín. In 2024, she made the decision to leave her profession behind and dedicate herself entirely to coffee,...
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