Sara was presented with a few opportunities to migrate abroad, however, she comes from three generations of coffee growers – and after studying some coffee related subjects in her business administration degree, she decided to go all in! This is when she chose to involve her husband, Dayan. Sara says ‘we were both supremely passionate about coffee, [and] this is how we decided to focus all our lives and knowledge about this great passion.”
After being exposed to the world through Far More, Sara has been “able to technify and advance her coffee, which is to make coffee farming [more] sustainable”.
“We’re trying to achieve amazing new sensory profiles, so day after day we are in search of new fermentation and drying mechanisms.
Our quality processes start from our crops, where we seek to protect the soils with semi-shady and non-abrasive pruning methodologies (no herbicide here). In turn, we use pollination with bees as we have an apiary on our farm. In the processing of specialty coffees, we have advanced a lot because when we started, we only fermented in Grainpro bags, but now we have special cans that allow us to better control the process!”
This coffee comes from the el Silencio farm in Buenavista Quindío (the heart of Colombia) located in Colombia’s central mountain range, between 1500 and 1600 meters above sea level. Picked on January 7th 2021, the cherries were floated twice (a process in which the cherry is washed and the less dense beans are removed, allowing a better quality of matter prima). Later, it was consecutively fermented in the absence of oxygen for 84 hours.
Once fermentation is complete, Sara and her team dried this coffee in African beds for 18 days until they reach a humidity between 10 and 12% .This type of coffee is stirred at least every 1 hour to achieve uniform drying. The maximum temperature that can be reached in drying is 40 degrees celsius, in case the temperature increases, the coffee is covered with black canvas to avoid accelerated drying.