Coffee

We’re thrilled to feature another coffee by Sara Tobón! This naturally processed coffee underwent an extended 120 hour dry fermentation, bringing out its syrupy body and fruity character. 

We met Sara during our first visit to Colombia in 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.

Sara’s connection to coffee cultivation is 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 sister, Maria Paula and boyfriend, Diego.  Through her coffee, Sara Tobón is committed to highlighting the hard work of coffee growers and emphasizing the importance of agriculture in Colombia.