Yivier Quinayas - Colombia

Origin: Colombia

Region: San Agustín, Huila

Producer: Yivier Quinayas

Farm: Family farm in Los Robles

Roastery: Swerl Coffee Roasters

Process: Washed

Variety: Caturra

Altitude: 1,950–2,000 m.a.s.l.

Soil: Unknown

Taste profile: Sweet yellow fruits and citrus – lively acidity, clear cup, and fresh tropical character

Brewing recommendation: Pour-over (V60, Kalita), Chemex, batch brewing

Packaging: Whole beans

Roasted for: Filter

Yivier Quinayas grew up in the rural area of Los Robles in San Agustín together with his sisters. As the only son in the family, he took on many responsibilities early on – while attending school, he helped on the family farm with everything from collecting firewood to working in the coffee fields.

His journey in coffee began on a small plot of land that his father, Don Orlando, gave to his children as a way to teach them responsibility and independence. There, Yivier gained an early understanding of how much work goes into each harvest. At the age of 15, he planted his first 1,000 coffee trees of the San Bernardo variety, which marked the start of his own path as a coffee producer.

In 2021, his dedication was rewarded when his father handed over a 1.5-hectare Large plantation to him. The land already contained coffee trees of the Caturra and Cogollo Morado varieties. At first, Yivier was hesitant about specialty coffee, but through conversations with other producers and experts, he began to understand how factors like variety, terroir, fermentation, and traceability affect coffee quality.

Today, Yivier actively works to develop his cultivation and processing methods to improve both quality and yield. His work reflects a New generation of coffee growers in Colombia – producers who build on their family’s heritage while also driving progress forward.

1. Origin & Producer

The coffee is grown by Yivier Quinayas in San Agustín, Huila, Colombia, at altitudes between 1,950 and 2,000 meters above sea level. The high altitude allows for slow maturation and contributes to the coffee's bright acidity and aromatic complexity.

2. Process

The coffee cherries are harvested every three weeks and first fermented whole for 24 hours. They are then pulped and fermented for an additional 36 hours in majolica tanks before being washed. Finally, the coffee is dried for 18–22 days until the optimal moisture level is reached.

3. Brewing

Roasted for filter brewing. The coffee is excellent in V60, Kalita, or Chemex, where its sparkling acidity, yellow fruit, and citrus aromas are fully expressed.