About the farm
Altitude
1600 - 2000 m
Size
12 H & 4 employees
Varieties
Colombia, Cenicafe, Ethiope, Catimor
Harvest Season
September - December
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Sara & Maria's Honey
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.
Taste Profile
- Caramel
- Honey
- Milk Chocolate
Variety
Castillo
Harvest Date
2026-06-30
Lot Code
0626-45
Regular price
$219.36
per
size:
5 Kg
The Process
How this coffee was produced
01. Harvesting
02. Processing
03. Drying Phase
Sara & Maria's Honey
Score:
85.3
What we taste:
A very sweet profile with notes of white chocolate, mandarin, and red fruits. The cup brings flavors of chocolate, mandarin, and caramel, with a hint of darker roast character. It has a creamy body and medium citrus acidity, finishing with a long-lasting dark chocolate note.
About the producer
Sara & Maria Paula Tobón
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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