Colombia | Yivier Quinayas

Yivier Quinayas runs the farm La Falda, located in Los Robles, San Agustin. The farm sits at 1950-2000 MASL over 1.5 hectares. This is a separation of Caturra, harvested in January 2025. This is an incredible example of Caturra, which when it's good can be among our favorite coffees. We are tasting a juicy, bright and very sweet cup with notes of passionfruit, raspberry lemonade, red berries and mango.

At a young age, his father Orlando entrusted Yivier and his siblings with a small coffee plot as a lesson in responsibility and autonomy. This project taught him the importance of proper crop management, plant care, and future planning. In 2021, his father gave him a 1.5-hectare farm of his own, which is where this lot comes from. Yivier has taken what his father taught him about coffee production and is expanding and growing into the new generation. He is deeply motivated to continue learning and improving his harvest each year. We are thrilled to work with Yivier and see the next generation of coffee producers thrive.

Cherries are picked at peak ripeness every three weeks and are fermented for 24 hours. The cherries are then depulped and left to ferment for an additional 24 hours with the pulp from the prior day picking. The seeds are then washed and moved to drying rooms where the seeds dry for 15-20 days.