Yenifer Rojas

Yenifer Rojas in Colombia

Vibrant green forest with a mountainous landscape shrouded in mist

Origin & terroir

This honey-processed gesha from Varietales reflects both the terroir of Huila and Yenifer Rojas’ precise approach to coffee. Grown in rich volcanic soil at high altitude, the coffee develops with depth while maintaining a clean and balanced profile.

Hand holding a cluster of green coffee beans with a blue container in the background

For this lot, the coffee is honey-processed, meaning the beans are left with their natural sugars after the skin is removed. They are then fermented in closed barrels for up to 60 hours, enhancing sweetness and structure while preserving clarity.

Two people, one in a blue jacket and the other in a light shirt and hat, standing outdoors with a blurred foreground.
Misty forest with trees reaching upwards into the fog

A new generation of craft

Yenifer grew up in a coffee-producing family and trained as a cupper early on, shaping her understanding of quality from seed to cup. Today, she runs her own farm, Varietales, while continuing to refine processing at her family’s farm, Las Delicias. Her work is rooted in both experience and experimentation.



Sweet and aromatic.

Notes of stone fruit, bergamot, and flower honey.