Colombia Yinyini Avilez Whole Bean Coffee
Region: Planadas, Tolima, Colombia
Farmer/Grower: Yinyini Avilez
Farm: La Estrella
Varietal: Bourbon
Process: Natural
Altitude: 1800 MASL
Certifications: Organic
Tasting Notes: Grapefruit Seltzer, Molasses, Black Cherry
Body: Full
Recommended Brew Methods: Filter
This natural processed coffee is different than other naturals we’ve carried recently. One might even say refreshing with it’s bubbly, grapefruit seltzer note. With a full body, this coffee is balanced with notes of syrupy molasses, black cherry, and grapefruit seltzer.
After a meticulous coffee selection process, eliminating under and over-ripe cherries, Yinyini uses a hydrothermic separation technique that removes lower-density floaters. Ripe cherries are then sealed in anaerobic grainpro bags for fermentation before they are dried on raised beds. The drying process involves an initial sun drying phase, followed by purposeful shading to prevent direct sunlight and high heat to damage the cherries. The level of care and precision in this drying process results in coffee with unique flavor and exceptional quality.
Yinyini started working on his family’s coffee farm at the age of 13. He learned the way of coffee farming from his father, and now shares the experience with his wife and son. He harnesses tall shade trees and regular pruning to promote soil health, moisture retention, and balance. Meticulous attention to pruning and cleaning, and additions of organic fertilizers like chicken manure promote a healthy ecosystem at Yinyini’s farm - all reasons his farm produces coffee of exceptional quality.
Beyond the mechanics of coffee farming itself, Yinyini loves to collaborate with his community by sharing his knowledge of sustainable coffee farming with other farmers. He loves to provide employment opportunities at his farm, and experiment with different processing methods. When he isn’t farming or drinking coffee, Yinyini cherishes time with his family and playing soccer.
Region: Planadas, Tolima, Colombia
Farmer/Grower: Yinyini Avilez
Farm: La Estrella
Varietal: Bourbon
Process: Natural
Altitude: 1800 MASL
Certifications: Organic
Tasting Notes: Grapefruit Seltzer, Molasses, Black Cherry
Body: Full
Recommended Brew Methods: Filter
This natural processed coffee is different than other naturals we’ve carried recently. One might even say refreshing with it’s bubbly, grapefruit seltzer note. With a full body, this coffee is balanced with notes of syrupy molasses, black cherry, and grapefruit seltzer.
After a meticulous coffee selection process, eliminating under and over-ripe cherries, Yinyini uses a hydrothermic separation technique that removes lower-density floaters. Ripe cherries are then sealed in anaerobic grainpro bags for fermentation before they are dried on raised beds. The drying process involves an initial sun drying phase, followed by purposeful shading to prevent direct sunlight and high heat to damage the cherries. The level of care and precision in this drying process results in coffee with unique flavor and exceptional quality.
Yinyini started working on his family’s coffee farm at the age of 13. He learned the way of coffee farming from his father, and now shares the experience with his wife and son. He harnesses tall shade trees and regular pruning to promote soil health, moisture retention, and balance. Meticulous attention to pruning and cleaning, and additions of organic fertilizers like chicken manure promote a healthy ecosystem at Yinyini’s farm - all reasons his farm produces coffee of exceptional quality.
Beyond the mechanics of coffee farming itself, Yinyini loves to collaborate with his community by sharing his knowledge of sustainable coffee farming with other farmers. He loves to provide employment opportunities at his farm, and experiment with different processing methods. When he isn’t farming or drinking coffee, Yinyini cherishes time with his family and playing soccer.