About This Coffee
Edgar Humberto Villota cultivates Castillo and Colombia varieties on his farm, Finca Yambinoy. Located near the Galeras volcano, the soils are mineral-rich and fertile. The farm is located at 1,700 meters above sea level where the farm days and cool nights provide the ideal conditions for cultivating sweet, dense cherry.
Harvest & Post-Harvest
Pickers selectively handpick ripe, red cherry and deliver it to Finca Yambinoy’s on-site wet mill. At the mill, cherry lightly fermented for 24 hours before being pulped and fermented. Coffee ferments in tanks for 24 hours. Following fermentation, parchment is washed in clean water and laid to dry on patios. Parchment is raked frequently to ensure even drying. It takes approximately 5 days for parchment to dry.
Coffee in Colombia
Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.
Colombia boasts a wide range of climates and geographic conditions that produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.
The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher-quality lots are often sold under specific brands or stories.
Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance and Organic.