In the south of the region of Tolima, in between rugged mountains, and luscious vegetation we meet Yakes Paya and her husband. They are at their farm El Triunfo near Gaitania.
Yakes has been involved in coffee all her life. Her father was a producer from whom she learned the tricks of the trade and inherited the passion for this fruit. Alongside her husband, Gilberto Socorreño, they have been on the farm and producing coffee for 15 years now only for the last two years in specialty coffee.
This change of mentality–looking for quality–has brought several changes in the farm such as the infrastructure, way of treating the coffee trees, and processing. Most of all, however, it has improved the family economy and as such the quality of life.
What keeps Yakes motivated and brings her joy is being recognised and having her coffee consumed by people in other countries.
Currently, both her and her husband manage the farm, and during harvest they hire people for cherry picking. Their constant challenge is to maintain the quality of the farm to keep producing high quality coffee. One main goal is to always improve the general infrastructure as for example the wet mill right now.
Learn everything about this coffee:
Ethical, traceable sourcing
This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.
The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.
Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach
Fresh harvest coffee
We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.
Roasted for espresso and filter (best enjoyed black)
Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.
Designed for espresso and filter brewing. Best enjoyed black.
Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach
Best brewed within days 15-49 post-roast
The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.
But heads up: if you buy pre-ground coffee, brew it as soon as possible.
Learn more:
Our recommended brewing window
Try our custom brewing recipes
Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.
For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:
- Dose: 20g ground coffee
- Yield: 60g espresso
- Total brew time: ~24-28 seconds
This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.
Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator
Packaging and sustainability
- Bags: ABA-certified home compostable (AS 5810-2010)
- Labels: recyclable
- Valves (only on +250g bags): general waste
- Box and tape (online orders): recyclable
Learn more:
Our packaging