Yivier Quinayas - Colombia

Sparkling and tropical, tasting like sweet yellow fruits with vibrant citrus hints. A delicious Caturra. 

Origin: Colombia
Region: San Agustin, Huila
Producer: La Falda
Elevation: 1950-2000 masl
Variety: Caturra
Process: Washed

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

Roasted for: Filter


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Yivier Quinayas, the second of the Quinayas siblings, grew up in the Los Robles countryside, sharing tasks and chores with his sisters. As the only boy among them, the responsibilities he took on from a young age were demanding: in addition to attending school, he had to gather firewood, separate calves in his father’s pasture, and help with the daily farm work. These experiences shaped his strong work ethic and deep connection to the land. 

Since childhood, he worked on the coffee plot that his father, Don Orlando, had given to his children as a lesson in responsibility and independence. This early exposure to farming helped him understand the effort and dedication required for each harvest.

At the age of 15, Yivier took a step further and planted his first 1,000 coffee trees of the San Bernardo variety, marking the beginning of his own journey in coffee farming. This project taught him the importance of proper crop management, plant care, and planning for future harvests.

In 2021, his dedication and hard work were recognized by his father, who decided to give him a 1.5-hectare plot of land. This land, previously cultivated by others before Don Orlando acquired it, already had some coffee plants of the Caturra and Cogollo Morado varieties. 

Upon receiving the farm, Yivier continued managing the existing crops while preparing new plots for future plantings. Initially skeptical about specialty coffee, his curiosity led him to explore its benefits and processes. He started engaging in conversations with other coffee growers and experts, where he learned the differences between conventional production and a quality-focused approach. He discovered the importance of coffee varieties, the impact of soil and climate, and the crucial role of traceability in gaining recognition for specialty coffee. He
also realized that quality depends not only on cultivation but on every stage of the process, from fermentation to cup evaluation. Over time, his curiosity turned into motivation, and his thirst for knowledge led him to develop a true passion for improving every aspect of his production.

Today, Yivier’s farm continues to grow. He has implemented new agricultural practices to optimize coffee yields and is actively working on enhancing the quality of his production. His story reflects a spirit of perseverance and evolution within the coffee industry, proving that each generation brings its own vision to strengthen the family’s legacy.

Sourced through our partners Semilla Coffee.