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.
$
8.0
/ lb - Green
Contact for DetailsSara Tobon is a great example of dedication and passion for coffee. While working as a biomedical engineer in Medellin, she also spends her weekends visiting her farm and working as a coffee grower. Since she was young, her grandfather and father taught her all about coffee and she helped them with different processes on the coffee plantations. Currently, Sara works with her sister and boyfriend, who know a lot about coffee and farming, to make specialty coffees. Through her coffee, Sara Tobon wants to show the hard work of coffee growers and raise awareness about the importance of agriculture in our country.
Name of the farm:
La Cabaña
Location:
Andes, Antioquia
Altitude:
1600-2000 masl
variety:
Cenicafe, Colombia
Processes:
Natural
