Colombia: Yeny Capiz

In the highlands of central-eastern Huila lies the municipality of Tarqui. Steep hills, several microclimates and soil types, and a plethora of tiny growers gives us an array of profiles. There is an independent association of small growers there called Aso-Tarqui. Member-funded and run, the group collaborates to improve their processing and connect with buyers. The group was formed by Francy Elena Osorio Criollo, a young and talented woman who understands the power of a collective in improving coffee quality and access to buyers, and she’s truly dedicated to improving the lives of her community members.

In December of 2019, our broker brought in farmer experts from another group in Tolima (ASOPEP), and we coordinated a workshop that focused on post-harvest processing best-practices alongside training in organic agriculture trouble-shooting. Like in many rural areas, many members of the association are members of a few families. A collaborative and familial spirit means that ideas spread quickly, and there’s a cooperative sense as family members guide each other through new processing regimes. Family members share tips as many of them lessen their dependence on synthetic chemical inputs, and organic farms with healthy and more resistant trees and nutrient-rich soils offer themselves as guides, showing both yield benefits, as well as the reduced on-farm costs.

Yeny Capiz is a member of the Aso Tarqui group. You've likely had our coffee from her husband, Nilson Yunda a few months ago. She has learned to pick ripe cherries, giving cherries as much time as possible to build mucilage and for skins to soften their astringency with sun exposure. She de-pulps the coffee, and then ferments without water in an open tank before washing the coffee. She often rubs the parchment with her hands to make sure that the fermentation is complete and that no mucilage remains. Drying is low and slow- between 10-15 days to bring moisture levels down to around 11%. This is another beautiful farmgate coffee that is great as espresso. In fact, Nossa Familia featured this coffee on espresso and drip in all of their cafes in the month of June.

Cupping Notes: Molasses, sweet red tea, citrus and candied hazelnut notes

Brew Recommendations: Drip, French press, pour-over and espresso

Varietals: Caturra and variedad Colombia

Region: Tarqui, Huila

Elevation: 1550 meters above sea level

Processing Method: Wet process (washed) and patio sun-dried

Equity and Transparency Pricing Levels

Sustaining Level: $16 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Uplifting Level: $20 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Benefacting Level: $24 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Sourced from the Tarqui region of Huila, Colombia, this lot from producer Yeny Capiz represents the meticulous standards of Keia & Martyn's Coffee. Grown at 1550 masl, the coffee undergoes a washed process, a method typically employed to highlight the inherent clarity and acidity of the bean. By removing the fruit flesh before drying, producers can emphasize the terroir of the Huila region, often resulting in a clean, balanced cup profile.

In the cup, this selection offers a complex interplay of deep sweetness and bright acidity, featuring notes of molasses, sweet red tea, citrus, and candied hazelnut. When evaluating such nuanced profiles, tasters often refer to the flavor wheel to identify specific aromatic compounds. While washed coffees are celebrated for their precision, the specific character of this lot reflects the unique microclimate of Yeny Capiz’s farm, providing a refined experience that bridges traditional Colombian profiles with distinct, dessert-like sweetness.