Sara Gutiérrez Lactic Honey Cinnamon Co-ferment

Origin: Colombia

Region: Quindío

Varietal: Caturra

Processing: Lactic honey with yogurt & cinnamon added to fermentation tank

Tasting notes: Cinnamon Buns, Vanilla Frosting, Cardamon, Milk Chocolate

The Process:

Cherries are collected, floated, depulped, then fermented lacticly for 72 hours with yogurt and cinnamon sticks. Sun-dried on flat raised drying beds until moisture reaches 10–12% (20–30 days).

Behind the Producer:

Altitude: 1450-1600masl

Farm: El Silencio 

Producer: Sara Gutiérrez

About Sara:

For Sara, coffee represents both heritage and opportunity. She sees her role as part of a new generation of farmers, bringing fresh perspectives, knowledge, and techniques into agriculture. With a background in microbiology and fermentation, she has studied how to generate organic acids naturally and control processes in ways that elevate the quality and safety of coffee always treating it as the food product it truly is. What she values most about her work is being able to give new life to a tradition that, not long ago, seemed to be fading. Eight or nine years ago, continuing coffee cultivation was a daunting challenge, but through specialty coffee and access to international markets, her family found a way to keep their legacy alive. Today, Sara feels deep gratitude toward the partners and buyers who believe in their work, as they continue to learn and grow.

Why We’re Stoked!

This coffee evokes the sensation of being curled up around a fire, sipping hot cocoa, all while the gentle hum of holiday music plays in the background. It's new yet feels familiar in a way that's hard to put into words. With its cozy spiced notes, pastry-like qualities, and rich chocolatey goodness, this coffee is sure to be the perfect addition to any of your holiday functions.