Colombia - Yoiner Mosquera
A juicy, red plum acidity is perfectly complemented by sweet notes of cherry cordial and an elegant vanilla toned florality.
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Technical Information
Producer: Yoiner Mosquera
Region: Palestina, Huila, Colombia
Harvest: Summer 2024
Varietal(s): Colombia Rosado (pink bourbon)
Process: Over-ripe picking, 24 hour in-husk resting, 48 hour dry-mass fermentation, washing, 15 days drying in greenhouse.
Altitude: 1620 masl
Exporter: La Real Expedición Botánica
Importer: Bold Bean
Agrton Gourmet Color: 102 (light)
Roasters Cupping Score: 87.5
Coffee Story
Yoiner is a young coffee producer and part of the Sanchez family in Palestina, from whom we purchase numerous micro-lots throughout the year. In addition to producing coffee, Joiner is also an accountant and he assists the family in the business and financial management of their farms.
We were able to visit with Joiner and all of the Sanchez’ earlier this year. They are all super quality driven producers focused on the sustainable production of high quality coffee varietals. Joiner grows a number of varietals on his farm including Gesha, Typica and a good number of Colombia Rosado trees.
This lot is a Colombia Rosado varietal and the varietal characteristics come through strongly in this coffee. The varietal is known to be clean, juicy and complex with a vibrant acidity and nice floral and passionfruit aromas. This coffee specifically is giving us nice flavors of juicy plum and cherry cordial as well as some elegant vanilla toned floral elements.
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Varietal
Colombia Rosado is an Ethiopian Landrace varietal hybridized with the Colombia varietal. Oftentimes misnomered as Pink Bourbon. The varietal is grown widely in Huila due to its potential for a high-quality cup profile. Varietal specific characteristics focus on a medium body, medium to high acidity and notes of stone fruit, currant, citrus and other tropical fruits oftentimes accompanied by floral notes.
Process
For this lot, the coffee was harvested overripe. This concentrates the brix of sugar in the cherries which provides more fuel, so to say, for fermentation. After harvesting, Yoiner rests the cherries in sacks for 24 hours before depulping. This further concentrates the sugars and increases acids within the cherries. This contributes to more sweetness and complexity in the cup.
Following resting, the coffee is depulped and dry-mass fermented for 48 hours. Luis' coffee benefit from long fermentation without over fermenting due to the higher sugar content in the fermenting mass. This long fermentation amplifies the complexity, acidity and sweetness.
After fermentation, the coffee is washed and dried in greenhouses for 15 days.
It's easy for the process to take center stage when pushing long fermentation times but the process Yoiner uses results in a supremely clean and clear flavor profile which highlights the varietal and terroir.
Terroir
Huila is a mountainous region in southern Colombia with a longstanding tradition of and storied reputation for high-quality coffee production. Huila is the epicenter of high-quality coffee production in Colombia. All of the Huila coffees we buy are from farms in and around the small town of Palestina. The area has two harvests a year, a main crop from October to January and a small (fly-crop) from May to July. Most of the producers in the area are small-scale with farms between 1 and 3 hectares. The producers we work with in Palestina are focused on growing high percentages of pure arabica varietals and they use processing methods that highlight both the varietal and terroir. The combination of terroir, varietals grown and processing commonly used by the best producers in this micro-region result in coffees with high and complex acidity, full body and incredible sweetness.