Origin: El Roble, San Agustin, Huila, Colombia

Producer: Yivier Quinayas

Farm: La Falda, 1.5 Hectares

Process: Washed

Varieties: Caturra

Elevation: 1,950-2,000

Importer: Semilla & Monkaaba

Roast: Medium-light

Notes: Black Plum, Wild Grape, Lemon Zest, Toffee

Farmgate paid to Yivier via Monkaaba - $2,950,000.00 Colombian Pesos / Carga (125kg parchment coffee)

Semilla’s FOB price : $4.28USD/lb exportable green coffee

our price - $5.95 USD/lb + shipping etc.

Yivier Quinayas - Finca La Falda

I ( Sonny ) had the unique privilege to visit Yivier at his father's farm and home at Campo Bello. Yivier was there with his family showing us around the farm. His Farm La Falda is connected to Campo Bello, and was gift to him from his father when he was 15 years old. You can read more about the visit to the Quinayas' farm on his father's page, Orlando Quinayas!

When I was at Campo Bello most of my energy was focused on Orlando, but when the opportunity was presented to buy his son Yivier's coffee as well, I was super excited! Their farm was one of my favorites that I visited, and the opportunity to show a father and son's coffee together on the same menu is just too cool.

Let's talk more about Yivier though, and get into the coffee later.

Yivier Quinayas

Yivier grew up as the only boy in the Quinayas household, and the responsibilities he took on at a young age were demanding. In addition to attending school, he would do daily manual labour around the farm such as collecting firewood, and caring for the farm animals. This daily routine shaped his strong work ethic, and gave him a deep connection to his land.

His father Orlando gave Yivier and his siblings a small plot of land at a young age, to learn to cultivate coffee. This early experience allowed them to experiment on their own, honing their own craft, and learning what is required to produce amazing coffee.

At only 15 years old Yivier began his own separated lot, planting 1,000 trees of San Bernardo, a popular disease resistant varietal. This project was the beginning of his own coffee growing journey, and taught him very important lessons in proper crop management, plant care, and planning for future harvests.

In 2021 he was gifted a plot from his father what is now Finca La Falda. Here he applies all the knowledge he has gathered! With his Monkaaba partnership he now focuses his energy on specialty production, growing specialty varietals and implementing new agricultural practices to optimize his yields and quality.

Processing

The cherries are harvested every 3 weeks. They are left to ferment in the cherry for 24 hours and are then de-pulped, along with those from the following day. After de-pulping they are fermented in a majolica tank for 36 hours before being washed. Finally, they are laid out in the drying area for a period of 18 to 22 days.

We are super excited to be one of the first roasteries to get to work with his coffee, and are excited to share it with you!

In the cup

We are getting big plush purple notes, reminiscent of his father's lot from last season - think a fresh black plum and tangy wild grape. There is a little zip and zing of lemon, finishing with a sweet brittle toffee. This is one full, plush, and crushable cup!