About the farm
Altitude
1600 - 2000 m
Size
12 H & 4 employees
Varieties
Colombia, Cenicafe, Ethiope, Catimor
Harvest Season
September - December
We discovered the potential of this process through the Development batch, a process designed to uncover new experiments with the producers we work with. Sara’s coffee was one of the winners, and we selected it for its distinctive attributes, including intense notes of red fruit syrup and a chocolatey body achieved through a prolonged dry fermentation of 120 hours, which intensifies its flavor. This makes the coffee worth taking around the world.
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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