Yoreci Núñez

Yoreci and her husband Allan do not fit the generalized description of a coffee-growing couple.

Both are in their twenties and, while many people of their generation leave their family's land and prefer a job in the city, this young couple has recently discovered that they enjoy working on the small plot of land that Allan inherited from his grandfather.

It must be said that, in a way, Yoreci and Allan are in a privileged position. She is a university-educated engineer who works full-time at Cafesmo as head of quality control. Every day she gets to see, feel, smell, and, of course, taste every batch of coffee that Cafesmo prepares for export. The largest washed batches with SCA scores of 81-83 make up the bulk of our inventory. The washed batches with SCA scores of 84 and 85 are still produced in relatively large quantities.

And, of course, also micro-batches in all the forms you can imagine.

Because she works so closely with our coffee taster, agronomists, our versatile director, and the audit teams for the various certifications we hold as an organization, Yoreci is well-versed in all aspects and stages of coffee preparation and preservation. She also regularly hosts visitors from all over the world: small specialty coffee roasters, medium-sized importers, and experts in water management, birdlife, agroforestry, and other important facets of successful coffee farm management.

What Allan and Yoreci lacked, at least until a few years ago, was their own land and the practical experience in the field that is essential for anyone who wants to grow coffee. So, in 2017, Allan decided to start working with his grandfather, who, sadly, passed away a few years later.

Luckily, he already knew Yoreci, who not only comforted him but also began working with him on his farm, which they had recently inherited from their deceased grandfather. Since Yoreci knew from extensive experience that micro-lots had a much better profile and also filled their creators with more pride and joy, the young couple soon decided to try their luck on their own in the delicate process of producing their first batch.

That's how, in early 2022, they sold a bag of natural coffee to a specialty coffee importer in Taiwan. Allan and Yoreci hope this is the start of a long and fruitful relationship, and they are determined to increase both the quality and quantity of their microlot production.

Because they are young, intelligent, eager to learn, and have daily access to a wide range of knowledge and experience, we are confident that their cafes will evolve very well in the coming years!