Sara Tobon | Colombia

FEMALE PRODUCER SERIES

Tastes Like: Cocoa Nib, Strawberry, Red Grape

Process: Natural, 120 Hr. Dry Fermentation

Altitude: 1600-2000 MASL

Region: Andes, Antioquia

Our latest offering via Unblended Coffee.

An experimental process discovered by Unblended Coffee's Development Batch, a workshop to help young producers discover new and exciting ways of processing their coffee. Sara's lot and experimental process were one of the winners in this program, 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.

Sara Tobon is a great example of dedication and passion for coffee. While working as a biomedical engineer in Medellin, she also spends her weekends on 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 Colombia.