Honey
$
7.1
/lb
Fermented in cherry for 120 hours, then depulped and mixed with coffee juice and water, fermented again for an additional 48 hours. This unique coffee was born out of a desire to experiment and create something different. By playing with different fermentation times, Sara Tobón achieved a coffee with a delightful sweetness and creamy texture, complemented by notes of caramel, honey, and milk chocolate.
Taste Profile
Variety
Buy this coffee
Contact us to buy this green coffee for your roastery
How this coffee was produced
It is a honey process, with 120 hours of fermentation in cherry
Harvesting and Stabilization
Coffee is hand-picked and sorted, where 95% are fully ripe and it is fermented in grain-pro bags immediately for 120 hours.
Processing and Fermentation
It is depulped and undergoes a second fermentation process for 48 hours.
Drying
Dried in sun bed driers until it reaches 12% moisture.
Sara Tobón
A biomedical engineer turned coffee producer, Sara is transforming her family’s farm into a specialty coffee haven with precision and passion.
La Cabaña
Sara'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.
1600 m
12 Hectares & 4 employees
Colombia, Cenicafe, Ethiope, Catimor
September - December
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