Wide Open Road Coffee Roasters
CARAMEL, HAZELNUT PRALINE, STEWED PEAR
Farm: El Silencio
Producer: Sara Gutierrez
Process: Anaerobic Washed
Varietal: Yellow Colombia
Sara Gutierrez is passionately involved in the production of specialty coffees, alongside her husband Dayan. They met while studying business administration and discovered a shared dream of producing coffee. Sara comes from a long line of coffee farmers, being fourth generation herself, while her husband has a background in business. While pursuing her studies, Sara worked with her family's brand of roasted coffee. Sara initially considered migrating from Colombia for better opportunities, however while working alongside her family, she discovered her true passion for coffee production.
After graduating, Sara immersed herself in learning about the aspects of coffee production that she was unfamiliar with. With the support and involvement of her husband, their love for each other and coffee grew, leading them to invest in their dream. Sara's background in traditional coffee farming, coupled with Dayan's business background, created a powerful partnership that allowed them to adapt traditional coffee production methods to the demands of the modern world.
At their coffee farm, El Silencio, Sara and Dayan continuously seek new sensory profiles to captivate coffee lovers around the world. They embrace innovative agricultural technologies for wet and dry processing, evolving their craft. Quality processes start from their crops, where they protect their soils using sustainable practices, semi-shady and non-abrasive pruning, and avoiding herbicides. They also have an apiary on the farm for cross-pollination, enhancing the biodiversity of their plants.
We have worked direct trade with Sara to purchase this incredible Colombian coffee. Working directly with Sara not only allows us to source exceptional specialty coffees but also to become part of her inspiring journey. This partnership enables us to support her vision, honour her family's coffee farming legacy, and contribute to the growth and development of her farm.
Recipe Starting Point (Pour Over):
Time: 2:30 min
Grind: 12 EK-43
1st Pour: Bloom the coffee with 50g of water for 30 sec
2nd Pour: Pour up to 150g of water up to 1:20 min
3rd Pour: Pour up to 200g of water up till 2:00 min
Head to our V60 Brew Guide for tips on how to finesse your brew.
FILTER - COLOMBIA SARA GUTIERREZ