Yesid Vargas: Anoxic Fermentation

Exceptional Processing Resulting in a Clean, Complex and Flavourful Cup 

Anoxic Processing 

Anoxic refers to micro-organisms which can exist without oxygen. By creating an anoxic environment, farmers have a great degree of control over temperature and time, two essential variables when processing coffee. The microbes present during this process enhance the flavour and complexity of the cup. 

About the Farmer

Yesid had his beginnings in the world of coffee thanks to a small piece of land that he received from his grandfather when he was 17 years old. This gift was to provide him with economic assistance to enter the National Army and serve his country.

At the age of 27, Yesid’s life took an unexpected turn when he was the victim of a landmine. As a result of this tragic event, he went from being an active member of the armed forces to retired due to disability.

Despite the difficulties he faced, Yesid returned to one of his childhood passions: living in the countryside on the El Ventilador farm. With dedication and effort, Yesid and his family care for and cultivate coffee, obtaining exceptional quality.