El Triunfo
Yakes PayaIn the south of the region of Tolima, in between rugged mountains, and luscious vegetation we meet Yakes Paya and her husband.
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.
 
100% Castillo coffee beans, roasted by us on Gadigal land / Sydney.
Country grade: Unknown ?
Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box
We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.
1:3
dose:yield
ratio
To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.
1:16.7
beans:water
ratio
To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.
1:14.3
beans:water
ratio
To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water
1:12
beans:water
ratio
To brew as cold brew we recommend using a 1:12 ratio of beans:water
Castillo is named after the researcher Jamie Castillo, who helped develop the varietal in 2005 by Cenicafe, Colombia’s coffee research centre
Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.
Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.
Discover a new single origin coffee from Sample every 1-5 weeks with no delivery fees.
No up-front purchase, and you can pause, cancel, or change plans at any time.
Flavours of honey and blackberry
Body Acidity
Washed + EA Natural Decaf Caturra, Castillo, V.Colombia
Roasted omni for filter and espresso
Colombia La Serrania Decaf onlineFlavours of blackberry, violet, toffee
Body Acidity
Washed Ateng, Bor Bor, Catimor, Timor
May 2024 harvest
Roasted omni for filter and espresso
Indonesia Putra Gayo Mill onlineFlavours of cola, cherry, blood orange
Body Acidity
Washed Pink Bourbon
March 2024 harvest
Roasted omni for filter and espresso
Colombia Faver Emir Ninco onlineFlavours of blood orange, blackberry, cola
Body Acidity
Washed SL28, SL34
May 2024 harvest
Roasted omni for filter and espresso
Kenya Karimikui online