Yesid is part of a new wave of producers who are trying to place this incredibly remote region on a map with premium coffee, thus creating a more economically viable business. Together with a small group of nearby producers, including LaREB co-founder Herbert Peñaloza, Yesid is part of the Caficultores Diferenciado del Norte del Tolima (CDNT, Association of Differentiated Coffee Growers in northern Tolima). Together, these producers are working to improve the quality and range of the coffee they produce.
Tolima is Located in west-central Colombia, this region is fully inscribed by the Andean mountains and the Magdalena river basin, making it rather remote and challenging to access. Yesid’s farm is located near the town of Villahermosa, in an area known to produce some of the best coffees in the region.
LaREB is a quality-driven group dedicated to bring the best out of already good coffees focused on diverse processing protocols. They use specific producers in different regions as experimentation and learning centers to transfer knowledge to the different farms they work with, which aligns with their goals to always focus on expanding the local boundaries of specialty coffee in Colombia.
This coffee was processed using the fed-batch washed process, this is a process that was created within the LaREB collective. Fed-batch is a unique way to do washed coffees where instead of depulping the entire lot and placing the coffee underwater, you instead pick a portion of the lot each day, depulp it and place that portion into the water, then the next day you depulp another portion and place that with the previous days portion. For this lot this took place over the course of 2-3 days, meaning the first portion gets fermented for the full 2-3 days and the last portion only gets 1 day.
Producer: Yesid Flórez
Process: Fed-batch washed
Taste: Honeycrisp apple, black plum, raspberry, lemonade, raisin, cocoa nib
Aromatics: Red apple, blackberry, 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
19.5g in, 65g out (22 gram basket)
200 f temperature