Colombia | Yeni Anacona

Yeni Anacona and her partner Wilmer Moncayo manage El Triunfo, the 5.5 hectare farm in Santa Clara, San Agustin. Here at 1750 MASL they are growing Pink Bourbon, Gesha and Papayo. This is a separation of Pink Bourbon, harvested in November 2024. Yeni’s coffee is a lovely expression of this variety with a lot of complex fruit, florals and tea-like qualities. We taste raspberry, apricot and white peach, as well as lime and many florals.

Yeni and Wilmer both grew up on their respective families' coffee farms. In 2011, Wilmer returned to take over his mother’s farm, and in 2015, Yeni joined him. Together, they worked to restore and improve the farm, even briefly working in the U.S. to fund renovations. Their journey into specialty coffee began in 2017 after they accidentally fermented a batch for longer than usual, which led to a profitable sale. This success inspired them to experiment with new coffee varieties and techniques. Eventually, they were introduced to the Monkaaba project, which has provided them with new markets to sell their coffee under their own name.

Cherries are picked at peak ripeness and left to ferment in bags for 48 hours. The cherries are then depulped and fermented in a tile tank with a little bit of water for an additional 36 hours. The seeds are then processed through an Eco-Washer which uses very little water to clean the seeds. After washing the seeds are drained for 4 hours and then dried on raised beds for 18-22 days.