Yanira’s farm is situated in the town of Casabianca, nestled in the Andes of Northern Tolima. This region has a diverse agricultural background, with a history of cultivating crops such as beans, corn, and panela sugarcane. Additionally, the area is known for its extensive cattle ranching, coffee, and avocado production, showcasing the town’s rich cultural heritage.
Yanira’s focus on traditional coffee-growing techniques is an excellent example of how she is leveraging her region’s agricultural heritage to create a successful farm. By using compost from her husband’s cattle, she is relying on organic and sustainable methods to fertilize her crops, which not only benefits her farm but also the environment. The high altitudes of Casablanca also provide an ideal environment for growing coffee cherries, as they help to create a slow and even maturation process. This leads to healthy, big, and dense coffee cherries, which are key to producing complex and deep coffees. Additionally, the unique microclimate of the region has a big impact on the coffee’s flavor profile, making it distinct from coffee grown in other parts of Colombia.
This lot is comprised of the Caturra cultivar, which is meticulously handpicked. Following the harvest, the cherries are de-pulped and submerged in water to ferment. Given the high altitudes and cool weather conditions, the fermentation process takes longer than usual. Once the cherries have undergone fermentation, they are laid out on patios to dry under the sun.
This lot offers bright acidity, a uniquely heavy body for the process, and deep sweetness with a chocolatey finish.
Producer: Yanira Aguilar
Region: Casabianca, Tolima
Aromatics: Red apple, pineapple, savory, dried berries, dried mango, dark chocolate
Taste: Red apple, clementine, grapefruit, pear, molasses, dried mango, dark chocolate
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 350g out
2:25 – 2:45 minutes
205 f temperature
50 gram pour, pick up brewer and spin 3 times
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be between 1:15-1:30
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Drain should end between 2:25 – 2:45 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 65g out (22 gram basket)
200 f temperature