The experimental wing, where every single-farm microlot is born
R&D at origin, for the roaster who reads the ferment log
Sabio Labs is the experimental side of the farm. It exists for one kind of buyer: the roaster who wants the tank temperature, the ferment hours, and which patio the lot dried on.
Every single-farm microlot we release starts here. We run the classic processes cleanly, then push past them: sealed-tank anaerobics, carbonic maceration, kombucha and SCOBY ferments, as well as rum oak barrels. One farm, one variety, one method at a time, and every lot cupped before it ships.
- FOCUS Single-farm microlots
- METHODS Ten process families
- CAPACITY Up to 200 lots a harvest
Every method we run, developed and scored in our own lab
Ten distinct processes, from a clean washed lot to kombucha ferments, barrel-aging, and the SCOBY-driven Jamaica natural. Each one is fermented, dried, and cupped at origin before a sample leaves.
- Grow Cloudforest farms, 1,200-1,650 masl
- Ferment Anaerobic, carbonic, kombucha, SCOBY
- Dry Patios and raised beds
- Mill Hull and grade in‑house
- Cup Scored in our own lab
- Export Direct to your roastery
Fermented, dried, and cupped in‑house
- Microlot capacity
- Up to 200 lots per harvest
- Every lot
- Cupped and logged at origin
Select a method to see the lots we run it on
The experiments behind the microlots
The lab exists to push process. Two obsessions drive most of what leaves it: how the coffee ferments, and what grows above it.
Fermentation
Where the cup is decided
Most of a lot's character is set before it ever dries. We run sealed-tank anaerobics, carbonic maceration, kombucha and SCOBY ferments, as well as rum oak barrels. We love exploring what various processes intermix with specialty varietals can create.
Shade & soil
Grown under eucalyptus
Eucalyptus, oak, banana, and citrus shade the coffee and feed the soil the ferments later draw on. The eucalyptus does double duty: its canopy slows the cherry's maturation for a denser bean, and its litter builds the ground the trees grow in.
The leaf became its own crop
Most farms leave the coffee leaf to die on the ground. Sabio crafts it. Enrique co-founded Wize Tea to turn the leaf the tree drops anyway into a caffeinated tea, a second harvest, and a second income for the same hands that pick the cherries.
Leaves are hand-picked, withered, rolled, and dried the way tea is, then cupped and dialed in lot by lot. Wize has since won industry awards and reached distribution across the United States, and it all runs out of the lab, on the same farm.
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01
The leaf, still on the tree -
02
Hand-picked and withered -
03
Rolled and dried like tea -
04
Cupped and dialed in
- Co-founded by Enrique
- Industry-award-winning
- Distributed in the U.S.
Every experiment ends in a lot on the table
Browse the single-farm microlots the lab is releasing this harvest.
Browse the microlotsRequest a microlot sample
Tell us what you are sourcing for. We send small-lot samples, cupping notes, and the processing data behind each lot.