Colombia Yesica Lorena Caviedes

About Colombia Yesica Lorena Caviedes

Arrived October 2026 in Grainpro.

The coffee from Colombia Finca Puerto Rico is grown by second-generation coffee producer Yesica Lorena Caviedes in Vereda San Joaquín, Santa María, Huila, Colombia. The 4.5-hectare farm sits at 1,740 meters above sea level and grows this Cenicafé 1, but also produces Colombia and Caturra varieties. Yesica and her husband have built their business on family tradition and hard work. In 2017, they established their own farm next to her parents’ property, allowing them to produce their own coffee and build a future in coffee.

Yesica's process begins with selective harvesting, followed by floating the cherries to help separate lower-quality fruit from the best cherries. The selected cherries are fermented whole for two days before being depulped. The coffee then undergoes a second fermentation in tanks with added yeast for another two days. After fermentation, it is gently washed and dried in a covered structure called a marquesina for approximately 14 to 20 days, depending on the weather.

• Country: Colombia
• Department: Huila
• Region: Santa María
• Farm: Finca Puerto Rico
• Producer: Yesica Lorena Caviedes
• Altitude: 1,740 meters (5,709 feet)
• Farm Size: 4.5 hectares (11.1 acres)
• Varieties: Cenicafé 1 with yeast inoculation
• Process: Washed, double fermentation

Coffee producer Yesica Lorena Caviedes

Washed coffee is fermented to decompose and remove the mucilage that surrounds the seeds, aka beans, of the coffee cherry. All fermentation relies on yeast, which is wild and in the atmosphere. But, yeast of various strains can be added to fermentation tanks to break down mucilage and to enhance the resulting flavor of the coffee. This is a simple explanation of yeast inoculation. With some of the most modern fermentation techniques, selected yeast can bring out fruitiness so that you experience flavors and sweetness more associated with honey processing. 

Cenicafe-1, the variety of this coffee, has been developed by the Colombia Coffee Federation over the past 20 years, initially to produce a high quality type that was also resist common coffee diseases. When this variety if paired with yeast inoculation, the cup quality can improve by as many as 5 points when scored. This selection is a great example of skilled use of variety plus yeast inoculation.

Cup Characteristics: Very juicy and sweet, the likes of watermelon juice. Flavors of chamomile, coffee blossom, green tea, pomegranate, honey. A complex, washed but fruity coffee in part due to its processing. 

Roasting Notes: Durable, high grown coffee capable of roasts between City Plus (C+) and dark roasts past second crack, and steps in between. The beans are large and dense, having enough acidity to hold up to dark roasting while still being flavorful. If you roast on a Behmor we suggest profile P2 for this coffee. We felt this profile offered the best combination of body and acidity. P3 is also quite decent.