Elkin’s coffee process, done in tribute to his daughter Yalena, who has supported him throughout his journey into specialty coffee, includes an 80-hour anaerobic fermentation in a controlled, oxygen-free environment to develop unique flavors. After fermentation, the beans are depulped and dried in sun-bed driers for 3-4 weeks, with constant stirring to prevent mold. This careful drying preserves the complex flavors formed during fermentation. The result is a cup of coffee with intense sweetness and complexity, with tasting notes of caramel, blueberries, and cacao nibs, embodying both Elkin’s dedication and his bond with Yalena.
$
7.0
/ lb - Green
Contact for DetailsElkin Diosa embodies perseverance in the coffee industry. Although he left the city to pursue a career, his roots called him back. As a first-generation coffee producer, he wanted his farm to thrive, so he entered the world of specialty coffee around 2012. Today, he has his own brand, "La Yalena," named after his daughter, Danna Yalena Diosa. He educates her about the importance of generational hand-off in the coffee business, with his leadership he's been able to show and connect not only his coffees but many more from Caicedo, where he comes from.
Name of the farm:
La Yalena
Location:
Caicedo - Antioquía
Altitude:
2100 masl
variety:
Colombia
Processes:
Honey
