Yesid Vargas - Colombia  

Clementine Cake | Pomelo | Raspberry

Producer: Yesid Vargas 
Country: Colombia
Region: Higuerón, Huila 
Variety: Pink Bourbon
Process: Anoxic Washed  
Altitude: 1630 m.a.s.l

Yesid Vargas had his beginnings in the world of coffee thanks to a lot that he received as a gift from his grandfather when he was 17 years old. The purpose of this gift was to provide him with economic assistance to enter the National Army and serve his country. 

However, at the age of 27, his life took an unexpected turn when he was the victim of an anti-personnel landmine. As a result of this tragic event, he went from being an active member of the armed forces to retired due to disability.

Despite the difficulties he faced, Yesid returned to one of his childhood passions: living in the countryside. Since then, it has become his greatest passion: the El Ventilador farm. This farm is located in the village of El Higuerón, at an altitude of approximately 1630 metres above sea level. On the farm, Yesid and his family are dedicated to managing 11 hectares of land to get the most out of it.

The main variety of coffee grown on the El Ventilador farm is Pink Bourbon. With dedication and effort, Yesid and his family make sure to care for and cultivate the coffee with the greatest possible care, seeking to obtain exceptional quality.

The harvest is first washed to remove debris, and to separate low density cherries which float, from the higher quality, denser fruit. The cherries are placed in plastic bags to reduce oxidation post picking, and then transported from Huila to our dedicated processing station, Finca Jamaica in Caldas.

This process takes approximately 72 hours due to the distance, and interestingly the journey acts as a fermentation resting period that allows the cherries to ferment in an anaerobic environment. On arrival at Jamaica the cherries are washed again before pulping, in preparation for a 48 hour secondary fermentation in an anoxic environment using the Water Pillow Process.

The coffee is then dried on raised beds until it reaches 20 - 25% humidity before being finished in a parchment powered deep bed mechanical dryer at 40 degrees celsius.

Grind: If you need your coffee ground, select on the dropdown. Let us know in the "Special Instructions" if there is any other specific brew method you need the coffee ground for.