Description
Colombia
Yadimir
Natural
/competition
| Country | Colombia |
| Region | Acevedo, Huila |
| Farm | Las Recinas |
| Height | 1740 meters above sea level |
|
Variety
|
Belly button |
|
Process
|
Naturally anaerobic |
Cupping NOTES
Dates, funky notes, red wine.
Citrus acidity, full-bodied and silky.
The evolution of a coffee tradition toward a more refined, experimental approach. Located in Huila, this Farm passed down from generation to generation, first in the hands of local families, then acquired in 2001 by Luciano, and later, in 2012, by his son Yadimir, who decided to completely transform the direction of the project.
For years, the Farm only traditional varieties. However, recurring market crises and low yields led Yadimir to rethink everything. Seven years ago, he began a complete replanting effort focused on exotic varieties (Bourbon Rosado, Bourbon Ají, Caturro, and Ombligón)—varieties that require more care but offer much more complex flavor profiles.
With more than two decades dedicated to coffee farming and seven years working exclusively with high-quality coffees, Yadimir has become a Producer , curious, and deeply technical Producer . His entry into the world of fermentation was not easy: like many producers who begin to experiment, he lost coffee while trying to understand the timing, temperatures, and microbial dynamics that transform a batch. The turning point came five years ago when he decided to train in cupping and fermentation. Since then, the relationship between the process and the result in the cup has become his guiding principle, allowing him to develop protocols that respect the identity of each Variety enhancing complexity and aromatic expression.
The processing of this lot reflects that technical evolution. The coffee is harvested exclusively at its peak of ripeness and undergoes an initial floating process to ensure uniformity. It then undergoes an initial 24-hour anaerobic fermentation in sealed bags. After pulping, it undergoes a second 48-hour anaerobic fermentation, designed to build aromatic depth without losing clarity. The lot is gently washed once to preserve the compounds developed during fermentation and is slowly dried under a canopy for 25 days, ensuring stability and sweetness.
The result is a coffee that reflects Yadimir's curiosity and technical expertise.
