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 Natural
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.
Taste Profile
- Cacao nibs
- Prune
- Red Grape
Variety
Castillo
Harvest Date
2026-09-29
Lot Code
0926-19
Regular price
$218.26
per
size:
5 Kg
The Process
How this coffee was produced
01. Harvesting
02. Processing
03. Drying Phase
Sara & Maria's Natural
Score:
85.0
What we taste:
A sweet and chocolatey profile with notes of milk chocolate, cacao nibs, and caramel. The cup brings flavors of chocolate, caramel, and a subtle hint of anise, with a medium citrus acidity and juicy body. The finish is short, with the flavors fading noticeably as the coffee cools.
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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