Yivier Quinayas, Washed Caturra | Colombia

YIVIER QUINAYAS — LA FALDA CATURRA, SAN AGUSTÍN, HUILA, COLOMBIA

THE CUP

A vibrant and juicy expression of Caturra at its finest. This lot from La Falda bursts with raspberry lemonade, passionfruit, and mango, carried by a silky texture and bright tropical acidity. As it cools, the cup deepens into layers of red berries and citrus, finishing sweet and refreshing — a beautiful balance of clarity and vibrancy that showcases why exceptional Caturra can be so unforgettable.

THE ORIGIN

Producer: Yivier Quinayas
Farm: La Falda
Region: Los Robles, San Agustín, Huila, Colombia
Variety: Caturra
Altitude: 1,950–2,000 masl
Process: Washed
Harvest: January 2025

THE PRODUCER

At just 20 years old, Yivier Quinayas represents the new generation of Colombian coffee producers carrying their family traditions forward with vision and precision. Raised on his father Orlando’s farm, Yivier learned the fundamentals of coffee production early — crop management, soil care, and patience.

As part of a family project, Orlando entrusted Yivier and his siblings with small plots to learn responsibility through cultivation. That early lesson has become the foundation of Yivier’s approach today: disciplined, experimental, and deeply rooted in respect for his family’s legacy. In 2021, he took over 1.5 hectares of his own, the land that now produces this stunning lot of Caturra.

THE PROCESS

Cherries are hand-picked every three weeks at peak ripeness and initially fermented in cherry for 24 hours to build depth and structure. They are then depulped and reintroduced to mucilage from the previous day’s picking for a secondary 24-hour fermentation, amplifying sweetness and complexity.

After fermentation, the seeds are washed clean and transferred to controlled drying rooms where they spend 15–20 days drying slowly and evenly, locking in the coffee’s clarity and fruit-forward vibrancy.

WHY ILSE LOVE IT

Yivier’s Caturra is a shining example of how dedication and generational knowledge can elevate a classic variety to new heights. It’s a cup full of youthful energy and precision, balancing brightness, tropical fruit, and refined sweetness. A beautiful reminder that the future of Colombian coffee is in very good hands.

What is the roast recency?

Ilse doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Ilse typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.