From Finca El Silencio in Buenavista, Quindío — sitting between 1,400 and 1,600 metres above sea level — Sara Gutiérrez has spent nearly a decade quietly dismantling the boundaries between coffee processing and the wider world of fermentation science. The result of that relentless curiosity is in your cup right now.
Sara comes from a long line of coffee growers, but she's taken the family's knowledge somewhere entirely new — using non-abrasive pruning, adaptive shade, on-site bee colonies for natural pollination, and a farming practice completely free of chemicals and herbicides. The soil is tended as carefully as the cup.
And then there's the process. Co-fermentation — the introduction of a non-microbial substrate into the fermentation environment — is one of the most cutting-edge and polarising approaches in specialty coffee today. Sara has taken this idea and made it her own: Caturra cherries, processed as honey, fermented alongside beer hops. The result is something that sits confidently between the botanical and the luminous.
In the cup, bright lemongrass lifts the nose before giving way to a wash of azahar — the delicate, honeyed scent of orange blossom — and a sweep of fresh florals that linger long after the sip. The kiwi note lands with precision: not sharp, not sweet, but that exact green-fruited clarity that makes you pause.
Sara is also the president of women in coffee in Colombia — a voice for a more equitable, more innovative, and more sustainable future for the entire industry. Buying this coffee is a small act in a much larger story.
This is a limited release. When it's gone, it's gone.
VERY FEW BAGS AVAILABLE!!
Producer: Sara Gutiérrez
Farm: Finca El Silencio
Region: Buenavista, Quindío, Colombia
Elevation: 1400 to 1600 masl
Variety: Caturra
Process: Honey with Beer Hops Co-Fermentation
From Finca El Silencio in Buenavista, Quindío — sitting between 1,400 and 1,600 metres above sea level — Sara Gutiérrez has spent nearly a decade quietly dismantling the boundaries between coffee processing and the wider world of fermentation science. The result of that relentless curiosity is in your cup right now.
Sara comes from a long line of coffee growers, but she's taken the family's knowledge somewhere entirely new — using non-abrasive pruning, adaptive shade, on-site bee colonies for natural pollination, and a farming practice completely free of chemicals and herbicides. The soil is tended as carefully as the cup.
And then there's the process. Co-fermentation — the introduction of a non-microbial substrate into the fermentation environment — is one of the most cutting-edge and polarising approaches in specialty coffee today. Sara has taken this idea and made it her own: Caturra cherries, processed as honey, fermented alongside beer hops. The result is something that sits confidently between the botanical and the luminous.
In the cup, bright lemongrass lifts the nose before giving way to a wash of azahar — the delicate, honeyed scent of orange blossom — and a sweep of fresh florals that linger long after the sip. The kiwi note lands with precision: not sharp, not sweet, but that exact green-fruited clarity that makes you pause.
Sara is also the president of women in coffee in Colombia — a voice for a more equitable, more innovative, and more sustainable future for the entire industry. Buying this coffee is a small act in a much larger story.
This is a limited release. When it's gone, it's gone.
VERY FEW BAGS AVAILABLE!!
Producer: Sara Gutiérrez
Farm: Finca El Silencio
Region: Buenavista, Quindío, Colombia
Elevation: 1400 to 1600 masl
Variety: Caturra
Process: Honey with Beer Hops Co-Fermentation
