Colombia La Yalena

14,00 50,00 

Fresh acidity and fruity sweetness, intense aroma and light floral notes.

Cupping profile: black cherry, rum, cacao

La Yalena

Elkin Dario Diosa Montoya runs Finca La Yalena based in Caicedo, Antioquia. The farm sits at an altitude of 2100 m above sea level and here he lives with his family and his sister, who helps him with the farm’s accounting. Finca La Yalena has a long history. Elkin’s journey with coffee began with his grandfather, working closely with him day by day and saving his money to buy more land in the future. Piece after piece, his farmland grew but the violent guerrillas in the country forced him to move to Medellín to work and wait for better moments. He has been able to go back to what he really wanted to do: being a caficultor. Elkin’s workforce lies in his 15 fixed employees, who are paid better and higher than the other farms, according to him. He likes to motivate them, work with them in the coffee fields but also focus on improving the farm’s infrastructure when the harvest is off. They also grow other plantations: oranges, lemons, plátanoyucca just for their own consumption.

la yalena edited pics 2 copy
la yalena edited pics copy

Process

The team at Finca La Yalena grows three different coffee varieties (Caturra, Castillo, Colombia) to produce their washed and natural micro-lots.  According to Elkin Dario Montoya dedication and extreme care during each different processes make his coffee special.

To create his Natural micro-lots, the coffee harvested is sorted and packed in bags and remains there for 35 hours. It is important that the bag is not broken and that afterwards,  the temperature is not too high. Then, once the coffee is taken to the raised beds, Elkin makes sure that the layer of coffee cherries is no more than 1 centimetre high. Plus, as the cherries dry, he moves them constantly. The drying process lasts around 20 days.

About this coffee

Cupping score: 87.50

Farm: Finca La Yalena
Producer: Elkin Dario Diosa
Region: Caicedo
Altitude: 2100 MASL
Variety: caturra
Processing: natural

Caturra Variety

Caturra is a natural mutation of the Bourbon variety. It was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918. Caturra has a single-gene mutation that causes the plant to grow smaller.

Natural process

Natural sundried, also called “natural process” or “dry process,” means drying coffee cherries whole without the intervention of water or machines to remove any of the fruit. Prior to drying, the cherries are picked, floated in water, and sorted to remove any under-ripe or overripe fruit.

natural
Weight
N/A
Roast Style

espresso, filter

Weight

250g, 1000g

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