Coffee

Colombia La Cabaña

 

  • Tasting Notes: marzipan | honeydew | green grape
  • Roast Level: light
  • Producer: Sara Tobón
  • Farm: La Cabaña
  • Region: Andes, Antioquia
  • Process: Honey
  • Elevation: 1600-2000 MASL
  • Variety: Castillo
  • Harvest: 2024
  • About this Coffee: We met Sara during our first visit to Colombia in October 2023. She’s a biomedical engineer in Medellin who spends most weekends at her family’s farm, La Cabaña. The farm is about a three-hour drive from Medellin to Andes, followed by a 45-minute drive up mountainous, winding roads lined with lush vegetation, including banana trees and other coffee farms. While at the farm, Sara shared her processing techniques, ideas, and experiments. For this particular coffee, she fermented the cherries, pulped them, and then fermented them again with must (the juice released by the coffee cherries during fermentation.) Sara’s connection to coffee cultivation is deeply rooted in her upbringing. From a young age, she was actively involved in learning the craft from her grandfather and father. Sara continues to build on her expertise with the support of her boyfriend Diego, an engineer and recent V60 Championship winner at Cafestival, and her sister Maria Paula. Through her coffee, Sara Tobón is committed to highlighting the hard work of coffee growers and emphasizing the vital importance of agriculture in Colombia.

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