Sara is the fifth generation in a family of coffee growers. Coffee was and is the common thread in her life, but she consciously chose her own path within the coffee sector, as an entrepreneur, as a woman, and as an innovator.
Today, the family owns two farms:
- Finca La Helena in Filandia (approximately 90 hectares), the older family finca, run by Gonzalo and Edilma.
- Finca El Silencio in Buenavista, 500 hectares in size, where Sara and her parents live. A beautiful authentic finca at an altitude of 1,450 meters, where thanks to the microclimate, harvesting takes place almost all year round.
Tradition under pressure
As I look out over the plantations from the finca, Sara's father, John Jairo, recounts with a touch of melancholy how times have changed:
“Back in the 1970s and 1980s, you could make a good living from coffee farming. International prices were stable and the National Federation guaranteed purchases. Coffee meant pride and family ties.”
The coffee crisis of the 1980s hit coffee farmers hard. Incomes fell, many left the countryside in search of a better life, and the generational change came to a standstill.
Back in the 1970s and 1980s, you could make a good living from coffee farming: coffee meant pride and family ties
Climate change, the aging of coffee plantations, and labor shortages made the situation even more difficult.
John points to the citrus plantations surrounding his farm—once upon a time, there was only coffee here:
“Citrus plantations are less volatile and therefore attractive to farmers. But the ecological impact is greater: monoculture, less or no shade, less biodiversity. The shallow roots cause erosion, and citrus requires more water, pesticides, and fertilizers.”
A woman with a mission
The civil war forced Sara's parents to live in the city for years. The risk of kidnapping was high, so John went to the finca alone every day to work.
During my stay with the family in May, Sara and I walked for hours through the plantations. The conversations were open and personal-trust grew quickly, and something like friendship developed.
Although she grew up in a coffee-loving environment, Sara only discovered her true passion later in life. After studying business administration, she followed a friend's advice and enrolled in a coffee roasting course. There she discovered the scientific depth and innovative potential of coffee, particularly in terms of fermentation, flavors, and microbiology. She was hooked.
What particularly struck me was her struggle as a young woman in a macho world. She had to fight against stereotypes, even within her own family.
From tradition to innovation
“My struggle began in 2016, when I wanted to become part of the family business. I wanted to introduce specialized processes to add value to our coffee. My family was skeptical, as my ideas differed greatly from what they had been doing for generations. Nevertheless, I persevered and found support and resources outside my own family. When I was able to demonstrate that specialty coffee yields more than conventional coffee, my father began to support me. The direct relationships with roasters also ensure respect and dignity.”
I drew inspiration from the wine, cheese, and yogurt industries and enjoy reading about microbiology and chemistry
Today, specialty coffee is not only her passion, but also an economic lifeline for her family. In one year, Sara sold 55 tons of specialty coffee, compared to 30 tons of bulk coffee through the cooperative, a difference that kept their business afloat.
Meanwhile, she has already developed nine unique fermentation recipes:
“Fermentation is a process that takes months of trial and error. I drew inspiration from the wine, cheese, and yogurt industries and enjoy reading about microbiology and chemistry. I apply that knowledge to new fermentation techniques for our coffee.”
Bridge between generations
Sara sees the future of El silencio as an integrated project.
“We want to build an ecosystem of learning, nature conservation, and human connection. When I am here, I feel a special energy—a mix between old and new. I see myself as the bridge between generations. I have inherited the love and discipline of my grandparents, but also the responsibility to translate that heritage into today's language. My goal is to honor the roots, but at the same time pave the way for the future of Colombian coffee.”
