Colombia Sara Tobon Honey

This honey process coffee from La Cabaña farm represents Sara Tobon’s unique perspective as both a biomedical engineer and coffee producer. Growing Castillo varieties at 1,600-2,000 meters in Colombia’s Antioquia region, Sara applies her technical knowledge to coffee production, creating a distinctive expression that highlights the potential of honey processing.

The honey process begins when freshly harvested cherries undergo initial fermentation for several hours. Unlike the washed method, during depulping only the outer skin is removed, deliberately leaving the mucilage—the sticky, sugar-rich layer—intact around the coffee seeds. This coffee then dries on raised beds for multiple weeks under careful monitoring, allowing the mucilage to slowly dry around the seed and impart its distinctive character.

This middle-path technique creates a cup that combines characteristics of both washed and natural processes. The result is a beautifully balanced coffee featuring prominent notes of sweet cherry and cane sugar, complemented by deeper cocoa nib complexity. The full, smooth body carries these flavors with a crisp, malic acidity reminiscent of biting into a fresh apple.

Sara’s dedication to quality and innovation at La Cabaña farm creates a coffee that serves as both an exceptional stand-alone experience and an illuminating example of how processing fundamentally shapes flavor development.