Our Story
Welcome to Sisio Coffee Lab, a unique venture rooted in tradition and driven by innovation. Nestled in the lush landscapes of Dosquebradas, Risaralda, our coffee farm is dedicated to cultivating exceptional coffee using sustainable, green practices. Our journey is a testament to the rich heritage of Colombian coffee and a deep-seated passion for reconnecting with our ancestral roots.
In 2017, my son and I embarked on this journey, inspired by the legacy of my great-grandfather, Adan Naranjo Londoño. Adan was a prominent coffee grower and exporter during the post-war boom, known for selling his exceptional coffee to the Porto Rico Coffee Company in New York. Through family stories and historical accounts, we learned about his significant contributions to the coffee industry and aspired to follow in his footsteps. Our mission was clear: to honor his achievements and re-establish a path that celebrates the true essence of Colombian coffee.
At Sisio Coffee Lab, we take pride in our innovative approach to coffee cultivation and processing. Our amazing team, composed of members from the indigenous community of Bodafon, brings a wealth of knowledge and a deep respect for the land. Together, we have developed a proprietary fermentation method that allows our coffee's terroir to shine through, revealing unique properties and flavors that tell the story of our region.
The journey has not been without its challenges. The Colombian coffee trade often emphasizes the sale of green coffee to international roasters, making it difficult to foster direct relationships with clients. My previous attempt in 1999 to establish a farm-to-table model through a website called e-donkey faced significant obstacles, particularly in exporting small quantities. However, these experiences have only strengthened our resolve.
Today, we are proud to present our incredible coffee to the world. Sisio Coffee Lab is more than just a coffee farm; it is a labor of love, a bridge to our past, and a beacon for sustainable practices. We invite you to experience the rich flavors and stories embedded in every cup of our coffee. Join us on this journey, and let's celebrate the heritage and future of Colombian coffee together.
The Sisio Method
The Sisio Method is at the heart of what makes our coffee exceptional. This proprietary fermentation technique, which we refer to as "48 Hours of Magic," was developed through years of experimentation and a deep understanding of the unique characteristics of our terroir. Here’s a closer look at what makes the Sisio Method so special:
1. Selective Harvesting: Our process begins with meticulous selection. Only the ripest cherries are handpicked by our skilled team, ensuring that every bean has reached its peak flavor potential.
2. Controlled Fermentation: After harvesting, the cherries undergo a carefully controlled 48-hour fermentation process. This stage is crucial for developing the distinct flavor profile of our coffee. We use natural microorganisms from our environment, which interact with the cherries in a way that enhances their inherent qualities. The fermentation time and conditions are adjusted based on the specific characteristics of each batch, ensuring consistency and quality.
3. Cascara Peel and Honey Process: Our unique cascara peel method combined with the honey process infuses the coffee beans with a bright sweetness. The cascara, or coffee cherry skin, is retained during fermentation, adding complexity and depth to the flavor. This method, along with the honey process, enhances the natural sugars in the beans, resulting in a rich, sweet profile.
4. Flavor Development: The result of our unique fermentation process is a coffee that truly embodies the terroir of Dosquebradas. The 48-hour fermentation journey delivers notes of caramel, orange, and chocolate to each cup. The flavors are complex and layered, with notes that reflect the rich biodiversity of our region. Each cup of Sisio Coffee offers a sensory journey, from the initial aroma to the lingering aftertaste.
5. Environmental Harmony: True to our commitment to green practices, the Sisio Method employs eco-friendly techniques that minimize waste and environmental impact. The by-products of the fermentation process are repurposed as natural fertilizers, enriching the soil and supporting the ecosystem of our farm.
6. Community and Tradition: The Sisio Method also honors the traditional practices of the indigenous Bodafon community. Their deep connection to the land and ancient knowledge of cultivation techniques play a vital role in our process. By integrating these traditions with modern innovation, we create a coffee that is both rooted in heritage and forward-looking.