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Colombia, San AgIustín (3).jpg
Jerry's.zip - Colombia.png
Colombia, San AgIustín (3).jpg

Colombia

from $32.00

Colombia – Yivier, San Bernardo

A vibrant and elegant cup with a light, tea-like body, bright acidity, and delicate sweetness.

This coffee reflects the evolution of Yivier’s work — a journey that began in childhood when he and his siblings were given small plots by their father, Don Orlando, to learn responsibility and autonomy. At just 15, Yivier planted his first 1,000 San Bernardo coffee trees, a project that taught him the discipline of crop management, plant care, and long-term planning. Today, his farm continues to expand as he adopts new practices to enhance both yield and cup quality, honouring a family legacy built across generations.

Expect a refined cup layered with nectarine, cacao nib, and walnut, elevated by floral aromatics and a clean, tea-like structure. It’s delicate yet expressive — the kind of Colombian profile that feels quietly complex and deeply satisfying.

Cherries are harvested every three weeks and undergo a meticulous multi-stage process: 24 hours of cherry fermentation, followed by pulping and a second 36-hour dry fermentation in majolica tanks. After washing and draining, the coffee is dried for 18–22 days, allowing sweetness and clarity to fully develop.

Perfect for pour-over, batch brew, or a bright, nuanced espresso.

Origin Details:

  • Region: San Agustín, Huila, Colombia

  • Producer: Yivier (Family-Run Farm, Multi-Generation Legacy)

  • Elevation: 1950-2000 masl

  • Variety: Caturra

  • Process: Washed (Double Fermentation: 24h cherry + 36h dry-fermented)

  • Grade: Specialty (80+)

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from $32.00
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Every month

Colombia – Yivier, San Bernardo

A vibrant and elegant cup with a light, tea-like body, bright acidity, and delicate sweetness.

This coffee reflects the evolution of Yivier’s work — a journey that began in childhood when he and his siblings were given small plots by their father, Don Orlando, to learn responsibility and autonomy. At just 15, Yivier planted his first 1,000 San Bernardo coffee trees, a project that taught him the discipline of crop management, plant care, and long-term planning. Today, his farm continues to expand as he adopts new practices to enhance both yield and cup quality, honouring a family legacy built across generations.

Expect a refined cup layered with nectarine, cacao nib, and walnut, elevated by floral aromatics and a clean, tea-like structure. It’s delicate yet expressive — the kind of Colombian profile that feels quietly complex and deeply satisfying.

Cherries are harvested every three weeks and undergo a meticulous multi-stage process: 24 hours of cherry fermentation, followed by pulping and a second 36-hour dry fermentation in majolica tanks. After washing and draining, the coffee is dried for 18–22 days, allowing sweetness and clarity to fully develop.

Perfect for pour-over, batch brew, or a bright, nuanced espresso.

Origin Details:

  • Region: San Agustín, Huila, Colombia

  • Producer: Yivier (Family-Run Farm, Multi-Generation Legacy)

  • Elevation: 1950-2000 masl

  • Variety: Caturra

  • Process: Washed (Double Fermentation: 24h cherry + 36h dry-fermented)

  • Grade: Specialty (80+)

ETHICALLY SOURCED FROM COLOMBIA

From a young age, Yivier and his siblings were entrusted by their father, Don Orlando, with small plots of land to cultivate their first coffee trees. At just 15, Yivier planted his initial 1,000 San Bernardo variety trees—a hands-on lesson in patience, plant care, and the rhythms of the land that would shape his life's work. That early responsibility sparked a deep passion, teaching him the value of disciplined crop management and forward-thinking stewardship.

Today, on his farm La Falda at 1950–2000 masl, Yivier continues to expand and innovate, honoring the multi-generational family legacy while embracing new techniques to boost both yield and cup quality. Cherries are selectively harvested every three weeks, then carefully processed through a refined washed method: 24 hours of whole-cherry fermentation, pulping, and a second 36-hour dry fermentation in majolica tanks, followed by thorough washing and slow drying over 18–22 days on raised beds. This meticulous approach develops remarkable clarity and sweetness.

 
 

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