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Colombia

El Triunfo

Yakes Paya

In the south of the region of Tolima, in between rugged mountains, and luscious vegetation we meet Yakes Paya and her husband.

Body     Acidity
Roasted omni for filter and espresso

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.

 

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our 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.

g dose
g yield
View the how to brew espresso (single origin) guide.

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.

g beans
g water
View full recipes and videos in our brewguides

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

g beans
g water
View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides

Producer

Yakas Paya

Country

Colombia

Region

Tolima

Varietals

Castillo

Process

Washed

Body

Acidity

Tasting notes

Apple, stewed peach, white grape

Roast style

Omniroast

Map showing location of Colombia El Triunfo Yakes Paya

Varietals

Castillo varietal

Castillo is named after the researcher Jamie Castillo, who helped develop the varietal in 2005 by Cenicafe, Colombia’s coffee research centre

The location

Coffee from Colombia

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.

Farm processes

Washed process

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.


Coffee delivery: coffee in resealable bag and farm information card

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