Sara & Maria's Natural
Sara & Maria's Natural
12 Kg
Product variants

The Process

How this coffee was produced

It is a natural process with 120 hours of fermentation in cherry

Harvesting and Processing

Coffee is hand-picked and sorted, where 95% are fully ripe.

Drying Phase

Fermented in open tanks for 120 hours

Stabilization

Dried in sun bed driers until it reaches 12% moisture

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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Sara & Maria Paula Tobón

About the farm

La Cabaña

About the farm

Sara and Maria'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.

Altitude

1600 - 2000 m

Size

12 H & 4 employees

Varieties

Colombia, Cenicafe, Ethiope, Catimor

Harvest Season

September - December