This coffee was produced by Yeison Sarrias at Las Minas, a small farm in El Pital, in Colombia’s Huila department, at 1,700 MASL. Coffee growing runs through the family, with Yeison representing the third generation to cultivate the land. This lot is a naturally processed Cenicafé, offering a rich, fruit-forward profile with notes of cherry liqueur, dark berries, and cacao nibs.
Yeison has planted primarily Castillo and Cenicafé on his farm. Cenicafé was developed by Colombia’s National Coffee Research Centre and released in 2016 as part of a long-running programme to produce disease-resistant, high-yielding varieties — particularly with resistance to coffee leaf rust.
Alongside resilience, a key aim of Cenicafé was to place greater emphasis on cup quality than earlier disease-resistant varieties such as Castillo, in response to concerns that these cultivars could lack complexity in the cup.
The cherries were selectively hand-picked, then floated in water to remove low-density fruit and debris, followed by careful hand-sorting to remove any unripe, overripe, or defective cherries. The selected cherries are fermented in open tanks for around 28 hours, then dried on raised beds for 8–12 days until they reach a moisture content of 9.5–11%.
This is the second year we have purchased coffee through Nordic Approach, with this lot arriving in the UK in April 2026. Nordic Approach sourced the coffee via Cococentral, a cooperative rooted in Huila’s smallholder community, of which Yeison is a member. Around 2,000 farmers contribute coffee to Cococentral, delivering parchment to collection points across the region.
The cooperative reinvests a portion of its proceeds into its members’ communities, including healthcare, housing, and education programmes for the next generation of producers.
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