Natural
$
8.5
/lb
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
Variety
Buy this coffee
Contact us to buy this green coffee for your roastery
How this coffee was produced
It is a natural process with 120 hours of fermentation in cherry
Harvesting and Stabilization
Coffee is hand-picked and sorted, where 95% are fully ripe.
Processing and Fermentation
Fermented in open tanks for 120 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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