Fredy Sabillon

About

Coffee Expression This is our fourth year working with coffee from Fredy Sabillon. Fredy’s honey Parainema has a rich and deep fruit profile in the cup.

Producer Fredy’s farm sits at a lower altitude than many of the other producers we work with in Santa Barbara, meaning he has to find different methods to produce quality. Pre-fermentation under warm conditions, alongside a relatively long drying time, means a degree of process influence in the cup.

Whole Bean Coffee / Both for filter and espresso

Technical Data

Producer Fredy Sabillon

Region Santa Barbara

Altitude 1350 masl

Varietal Parainema

Process Honey

Harvest March 2025

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Shipping & Delivery

· Free shipping available

· Ships within 1-3 days from Denmark

· More info