alcatraz

yubely’s caturra

washed process

alcatraz

yubely’s caturra

washed process

pillar series

pillar series

details

who

The Ule-Vargas Family

where

oporapa, huila, colombia

when

January 2024

how

minimal external input

shade-grown, bird-friendly, 1750masl

dried in raised beds, dry-milled locally and hand-selected for quality by don wilfredo’s parents

how we’re brewing

pour-over (v60)

1:15 - 95C - 3:30

1:2 - 93C - :25-28

1:15 - 97C - 3:30

this pillar is a go-to for espresso and batch brew. Perfect every-day cup that doesn’t sacrifice nuance. Look for rich chocolates and decadent caramels, great with milk of choice.

medium roast with a prolonged, yet controlled development time for workability and amplified sweetness.


roasted on an aillio bullet r1 in 1kg batches.

*roast profile is just an example.

story

doña Yubely consistently finds a favourite in her farm’s classic washed caturra, normally prepared with a v-60.


The ripe cherries were harvested and sent down the duct system built along a ridge of the steep property to the dry mill. They were floated for quality and then pulped immediately, placed into a tank below. They remain in the tank, covered with water, for approximately 2 days before being laid out to dry, first on covered greenhouse (marquesina) floors, and then on raised beds for 20 days total.


The coffee was then milled locally in oporapa, hand-sorted for quality by don wilfredo’s parents, and sent to the native root bodega in bogota before being imported by lulo.



value breakdown

Yubely and her family received $9.70usd per kilogram.

Farm value capture

retail 250g

15%

wholesale 250g

25%

retail 2kg

18%

wholesale 2kg

37%

these percentages reflect the economic value retained by the farm at each point of sale. they are all far above industry standards.


we’re a small roastery founded and built on real relationships. we seek proper value distribution, striving towards an equal supply chain, obstacles be damned.

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