Sara Gutirrez is a fifth generation farmer and producer. A portion of the coffee she produces comes from her own farm, and the rest is a communal lot from farms in the surrounding area. In recent years Sara has been specializing in various methods of processing coffee, methods such as: yeast innoculation, anaerobic fermentation, and plenty of coferments.

Colombia has a long and rich history with coffee, dating back to the early 18th century when the first coffee plants were introduced to the country. Since then, coffee cultivation has become an integral part of Colombia's economy and culture, supporting millions of people and providing a vital source of income for farmers across the country. Today, Colombia is the third-largest coffee producer in the world, behind Brazil and Vietnam. The country is known for producing high-quality beans with a rich, full-bodied flavor that is prized by coffee lovers around the world. Colombian coffee is often described as having a balanced acidity, a pleasant sweetness, and a well-rounded, clean finish. One of the reasons for Colombia's success in the coffee industry is its unique geography and climate. The country's mountainous terrain, combined with its proximity to the equator, creates ideal growing conditions for coffee plants. The high altitude and cool temperatures help slow down the growth of the coffee cherries, allowing them to develop a more complex flavor profile. In addition to its ideal growing conditions, Colombia has also developed a strong infrastructure for the coffee industry, including a well-established network of growers, exporters, and roasters. The Colombian Coffee Growers Federation, a non-profit organization founded in 1927, has played a key role in promoting the country's coffee and supporting its growers.

Ascetic fermentation is the new trending method on the market that's caught our eye! Its way of greatly magnify and deepen the flavor the coffee already has to offer without having to add any external flavors into it.