YESIT AND HIS PASSION FOR PRODUCING FANTASTIC COFFEES

Yesit Bonilla and his wife Yoviris had different professions, but 9 years ago, Yoviris's father, a traditional coffee farmer, passed away and left them the farm "La Esmeralda." Since then, Yesit and Yoviris decided to fully commit to producing amazing coffees. Together, we have experimented extensively with implementing new fermentation and drying protocols, which significantly improved their coffee's cupping score. We also visited them recently with the Desnudo team, staying several nights, and learning a lot about producing fantastic coffees and sustainable agricultural practices.

TELL US ABOUT YOUR FAMILY! PARENTS, CHILDREN, SPOUSE, SIBLINGS—ANYTHING YOU’D LIKE TO SHARE.

I have seven siblings, and I’m the fourth of them. My parents had a very difficult time raising us. They never owned land, so they lived day by day, working hard to get by. It wasn’t easy.

YESIT AND HIS PASSION FOR PRODUCING FANTASTIC COFFEES

Yesit Bonilla and his wife Yoviris had different professions, but 9 years ago, Yoviris's father, a traditional coffee farmer, passed away and left them the farm "La Esmeralda." Since then, Yesit and Yoviris decided to fully commit to producing amazing coffees. Together, we have experimented extensively with implementing new fermentation and drying protocols, which significantly improved their coffee's cupping score. We also visited them recently with the Desnudo team, staying several nights, and learning a lot about producing fantastic coffees and sustainable agricultural practices.

HOW DID YOU GET INVOLVED IN AGRICULTURE?

From a young age, I worked in many different jobs—I was a coffee picker on several farms, a mechanic, a driver, a construction worker, and more. I’ve been growing coffee for ten years now, and it brings me peace and happiness.

WHAT’S A FAVORITE FAMILY MEAL?

As someone from Huila, my favorite meal is tamal and asado huilense. But honestly, everything my wife cooks is the best.

WHAT’S SOMETHING IN YOUR LIFE THAT BRINGS YOU JOY?

When people visit the farm and I get to share everything we’ve put into growing coffee. Those are truly rewarding moments.

IS THERE SOMETHING YOU DREAM OF HAVING OR EXPERIENCING IN THE FUTURE?

I’d love to have the right equipment to process coffee even better. To experiment with unique fermentation techniques that add more value to our coffee.
Our goal as producers is to add as much value as possible from the farm itself.

WHAT’S THE MOST FRUSTRATING PART OF HAVING A COFFEE FARM?

It’s hard to predict the cost of supplies—they sometimes skyrocket, while the price of coffee stays the same.
It’s also frustrating when people don’t value the quality of the product and only look at the price, without understanding all the work behind producing high-quality coffee.

DO YOU HAVE A FAVORITE VARIETY AND PROCESS?

My favorite variety is Pink Bourbon. It’s spectacular—very sweet, smooth, and flavorful.
I also love long fermentations, which allow us to develop unique flavor profiles.

HOW DO YOU DRINK YOUR COFFEE AT HOME?

The traditional olleta method is the most common way we drink coffee as farmers—it never fails.
We also make pour-overs when we have guests or for special occasions.
I usually drink 3 cups before breakfast and anywhere from 5 to 8 cups a day, depending on how busy we are.

IF YOU HAVE CHILDREN, DO YOU HOPE THEY’LL CONTINUE WITH THE FARM?

Two of my sons are already deeply involved in the coffee world. Both are baristas and very passionate about it.
Our hope is that one day they’ll take over the farm, ideally with a more advanced and innovative approach to coffee farming.