YOINER MOSQUERA, COLOMBIA

Yoiner Mosquera’s Geisha comes from Palestina in southern Huila, a region known for producing coffees with clarity, sweetness and structure. 

This lot is processed as an anoxic natural, with carefully controlled fermentation designed to emphasise ripeness and texture while keeping the cup clean and composed. Ripe cherry selection is followed by around 12 hours resting in the husk, then a further 60 hours in an enclosed container to drive the anoxic phase. The coffee is then dried in a greenhouse over 20 days.

The result is a coffee that feels balanced rather than overly fruit-driven. There’s a creamy body that carries through the cup, with bright red cherry acidity and soft tropical sweetness.

IMPORTER

This coffee is sourced through Lareb, a Colombian exporter focused on working directly with producers to develop and separate distinctive micro-lots. Their work centres on transparency, repeat relationships and careful post-harvest collaboration.

By working closely with producers in Huila, Lareb supports experimentation with fermentation and drying methods while ensuring consistency and traceability. The aim is not to standardise flavour but to allow individual farms and producers to express their own profiles clearly.

FARM

Yoiner Mosquera farms in Palestina, Huila, an area where high elevation and stable climate allow cherries to mature slowly. These conditions typically produce coffees with good density, sweetness and balanced acidity.

On this lot, Yoiner focuses heavily on cherry selection and ripeness, pushing the raw material towards fuller fruit character before processing even begins. The result is a coffee that carries both intensity and structure.

VARIETY

Geisha

Geisha is widely known for its aromatic clarity and bright acidity. In this lot, the variety provides the structural backbone while the processing builds additional sweetness and texture, resulting in a cup that feels layered rather than delicate.

PROCESS

Anoxic Natural

Cherries are harvested at high ripeness and rested briefly in husk before undergoing 60 hours of fermentation in sealed, oxygen-limited conditions. This anoxic stage encourages deeper fruit development while maintaining control over the fermentation.

After fermentation the coffee is dried slowly in a greenhouse over approximately 20 days, stabilising the sugars and preserving the balance between fruit and acidity.

ROAST PROFILE

Roasted to emphasise sweetness and structure while keeping the acidity clear. Development is extended slightly to reinforce body and texture without muting the fruit.

ESPRESSO RECIPE

DOSE

18 g in
40–44 g out

TIME

26–30 seconds

Flavour: hazelnut, grapefruit & papaya

OREA RECIPE

DOSE

12g coffee to 200g water

TIME

2 - 2.5 minutes

Bloom with 30 g water for 25 seconds. Pour steadily to 120 g. Finish with a final pour to 200 g.

Aim for an even bed and smooth drawdown.