Located within Planadas, one of our favourite micro regions in Colombia, we are thrilled to welcome Yieson Vargas’s farm El Proceso to the Dukes lineup for the first time this season. A producer who shares a profound commitment to quality and conservation with his "one-man-law", our long-term partner Jorge Rojas, Yieson’s work is a beautiful reflection of a family legacy dedicated to organic specialty coffee. His farm’s name, El Proceso, reflects the patience and respect he applies to every stage of production. Situated at a staggering 2000 meters, the farm is located within the páramo ecosystem, a location that inspires Yieson’s focus on regenerative organic practices. This Red Bourbon lot is a beautiful example of his work, prepared as a Honey process with an extended 70-hour aerobic whole-fruit fermentation to enhance its natural sweetness and body. The result is a complex and fruit-forward espresso that we are thrilled to share. In the upper reaches of Planadas, Tolima, where the coffee lands meet the vital páramo ecosystem, Yieson Vargas is cultivating coffee with a profound sense of stewardship. His farm, aptly named El Proceso, embodies his philosophy of commitment, patience, and respect for the natural environment. As a member of a additional coffee-growing family and the brother-in-law of our partner Jorge Rojas, Yieson is continuing a family legacy, incorporating his own meticulous focus on sustainable practices to produce coffee of exceptional quality. The farm’s location, at a breathtaking 2000 meters, is its defining feature. Being adjacent to the páramo—a high-altitude Andean moorland—is a privilege that Yieson believes “creates an additional responsibility for the care of water and forests." This responsibility was the primary motivation for transitioning to 100% organic agriculture. He was keen to protect the precious water sources that are born in the páramo area. "Working his farming had a positive, rather than a detrimental, impact. This commitment is evident in his practices: El Proceso runs on compost made on the farm, vermiculture, and natural fertilizers from his local biofabrica, while permanent plant cover is used to protect the living, organic-rich soil and prevent erosion. For Yieson, this is about more than just eliminating chemicals; it is about seeing his work as part of a larger whole. "Agriculture is understood as part of the ecosystem," he explains, "not as an activity that degrades it." This holistic view means protecting forest areas, maintaining shade trees for biodiversity, and appreciating the cool climate and frequent fog that the páramo provides. These conditions contribute to a slower cherry maturation, which in turn develops a more complex and higher quality grain. This year, Yieson is especially excited about his Honey processed lots, which have yielded a sweeter cup profile with a fuller body. He hopes that when people enjoy the coffee, they can "connect the dots to a unique origin." "This coffee originates from a páramo ecosystem, where water and nature are treasures we cherish every day," he says. "We hope you can feel the freshness of the mountain, the dedication of the process, and the respect with which it was cultivated."

Located within Planadas, one of our favourite micro regions in Colombia, we are thrilled to welcome Yieson Vargas’s farm El Proceso to the Dukes lineup for the first time this season. A producer who shares a profound commitment to quality and conservation with his "one-man-law", our long-term partner Jorge Rojas, Yieson’s work is a beautiful reflection of a family legacy dedicated to organic specialty coffee. His farm’s name, El Proceso, reflects the patience and respect he applies to every stage of production. Situated at a staggering 2000 meters, the farm is located within the páramo ecosystem, a location that inspires Yieson’s focus on regenerative organic practices. This Red Bourbon lot is a beautiful example of his work, prepared as a Honey process with an extended 70-hour aerobic whole-fruit fermentation to enhance its natural sweetness and body. The result is a complex and fruit-forward espresso that we are thrilled to share. In the upper reaches of Planadas, Tolima, where the coffee lands meet the vital páramo ecosystem, Yieson Vargas is cultivating coffee with a profound sense of stewardship. His farm, aptly named El Proceso, embodies his philosophy of commitment, patience, and respect for the natural environment. As a member of a additional coffee-growing family and the brother-in-law of our partner Jorge Rojas, Yieson is continuing a family legacy, incorporating his own meticulous focus on sustainable practices to produce coffee of exceptional quality. The farm’s location, at a breathtaking 2000 meters, is its defining feature. Being adjacent to the páramo—a high-altitude Andean moorland—is a privilege that Yieson believes “creates an additional responsibility for the care of water and forests." This responsibility was the primary motivation for transitioning to 100% organic agriculture. He was keen to protect the precious water sources that are born in the páramo area. "Working his farming had a positive, rather than a detrimental, impact. This commitment is evident in his practices: El Proceso runs on compost made on the farm, vermiculture, and natural fertilizers from his local biofabrica, while permanent plant cover is used to protect the living, organic-rich soil and prevent erosion. For Yieson, this is about more than just eliminating chemicals; it is about seeing his work as part of a larger whole. "Agriculture is understood as part of the ecosystem," he explains, "not as an activity that degrades it." This holistic view means protecting forest areas, maintaining shade trees for biodiversity, and appreciating the cool climate and frequent fog that the páramo provides. These conditions contribute to a slower cherry maturation, which in turn develops a more complex and higher quality grain. This year, Yieson is especially excited about his Honey processed lots, which have yielded a sweeter cup profile with a fuller body. He hopes that when people enjoy the coffee, they can "connect the dots to a unique origin." "This coffee originates from a páramo ecosystem, where water and nature are treasures we cherish every day," he says. "We hope you can feel the freshness of the mountain, the dedication of the process, and the respect with which it was cultivated."