Yolanda Cabrera, Espresso - Peru

Coffee farming runs deep for Yolanda Cabrera Alvarez. The daughter of coffee farmers, Yolanda has passed on her passion for cultivation to her children who work alongside her on the family farm. Together, they continue a legacy built on care, resilience, and respect for the land.

At 2,150 masl, the farm’s high-altitude location offers naturally cool temperatures that help slow the spread of pests and diseases. Yolanda works closely with Valle Inca, receiving technical guidance to cultivate high-yielding coffee trees with unique and exceptional flavour profiles.

The family takes pride in every step of the process. They selectively hand-pick only ripe, red cherries at peak ripeness. After harvesting, the coffee is pulped and fermented anaerobically for 40 hours in sealed GrainPro bags—a method that enhances flavour complexity. 

Once fermentation is complete, the coffee is carefully washed in clean water, then laid out on raised drying beds to sundry. Yolanda and her family rake the parchment regularly to ensure even drying, a meticulous process that takes around 15 days.

• Region: Cusco, Umpata
• Country: Peru
• Elevation: 2,150 masl
• Variety: Typica
• Process: Washed