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 Washed
This is the traditional washed process that has been produced on the farm for generations. It is the signature process that started it all and remains the foundation of the farm's identity. Ripe cherries are harvested, depulped immediately, and floated to remove immature and low-density beans. The coffee is then fermented in water for three days before being dried in a mechanical silo until it reaches a final moisture content of 10–11%.
The result is a clean and balanced cup with a natural sweetness and a bright mandarin-like acidity, showcasing the classic profile that has defined the farm for years.
Taste Profile
- Sugar Cane
- Orange
- Sweet
Variety
Colombia, Castillo, Cenicafe
Sara & Maria's Washed
Product variants
The Process
How this coffee was produced
Harvesting and Processing
Drying Phase
Stabilization
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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