Yenifer Rojas

Yenifer Rojas Trujillo is a dedicated leader in Colombia’s specialty coffee scene. Raised in the vibrant landscapes of Gigante, Huila where coffee is a family tradition. Yenifer began her journey 15 years ago with cupping classes that sparked a deep interest in flavor and quality. Building on the foundation started by her parents two decades earlier, she has elevated their legacy through a blend of tradition, innovation, and precision.

Availability
210 kilos
Coffee grower
Yenifer Rojas
Notes in cup
Pomegranate, Grape, Limeade
Origin
Colombia, Huila, Gigante
Varietal
Pink Bourbon
Process
Washed
Quantity
Locked flat shipping rate of $6.99 (USA territory).
The process
Her farm, Varietales, spans four hectares at an elevation of 1,750 to 1,800 meters, offering ideal conditions for cultivating standout varieties like this pink bourbon. Each lot is the result of careful attention to detail, with every bean reflecting her dedication to excellence and her passion for producing coffee that resonates with discerning palates around the world.

Yenifer’s processing methods are thoughtfully designed to enhance quality and maintain sustainability. Fermentation begins with a 12-hour rest in tanks, followed by depulping and an additional 48-hour fermentation stage. Drying takes place over 15 days in a traditional marquesina, preserving the coffee’s unique characteristics and clarity of flavor.
In recent years, she has embraced more environmentally conscious farming practices, including improved fertilization techniques and land stewardship. Her farm also grows yucca and plantain, reflecting a holistic approach to agriculture that values both ecological balance and crop diversity.

FAQs

Contact us
Why do you exclusively offer Colombian coffees?

From the very beginning of The Boy & The Bear – Coffee Roastery, our mission has been to uphold a commitment to genuine and transparent coffee processes. We take pride in meticulously overseeing the journey from coffee crop to your cup to ensure we serve nothing short of the best. Our dedication extends beyond coffee; it's about sharing our rich Colombian culture with our community. At The Boy & The Bear, it's not just about the specialty Colombian coffees. It's an immersive experience that encapsulates Colombian culture, its vibrant people, spirited music, and everything that embodies the positivity and liveliness of our country. As our founder, Andres Piñeros, beautifully puts it: "The Boy & The Bear – Coffee Roastery is a magical surrealism of the Colombian coffee experience and the culture that surrounds it." We invite you to savor this enchanting journey with us.

When will my ordered coffee be delivered to my doorstep?

At The Boy & The Bear, we're committed to delivering your coffee promptly. Currently, we process and ship all orders Tuesdays, Wednesdays & Fridays ensuring a swift 2-3 day delivery service. Rest assured, your coffees will be freshly roasted just 1 to 4 days before they embark on their journey to your doorstep. We offer a flat-rate shipping fee of $6.99, making it convenient for you, no matter where you are in the US. Your coffee's journey to you is in safe hands!

Perfect brewing recipe for Filter coffee

At the Boy and the Bear, we pride ourselves on staying ahead of the industry and having a deeper understanding of coffee extraction.

Utilizing physics and data collected by ourselves and our colleagues, we have come to the conclusion that the ideal ratio for filter is 1 gram for every 17 grams (or milliliters) of water.

Our ideal beverage yield is:
10oz or 295 grams, to achieve this, we use 20 grams of coffee and 340 grams of water.


Since our coffees are a lighter development, we recommend using water in the 201° - 203°F. And remember, the better your water = the better the coffee.

For any further help or questions, email us or visit one of our cafes and ask one of our knowledgeable staff.

Happy sipping!

Perfect brewing recipe for espresso

While espresso can be a more involved extraction, a good starting point for all of our coffees is:

1:2; 1 gram of coffee for every 2 grams (or milliliters) of water.

In the cafes, we currently use 16 grams of coffee for 34 milliliters of extracted coffee at around 30 - 32 seconds in time with ideal water quality.

Since our coffees are a slightly lighter development than most, we recommend using water around 201 - 202°F.

To trouble shoot your espresso extraction, grind your coffee finer if the espresso is sour or coarser if it is bitter to taste. To increase sweetness, increase your yield. To increase body, reduce the yield.

For any further help or questions, email us or visit one of our cafes and ask one of our knowledgeable staff.

Happy sipping!

What is the ideal resting period for brewing our coffees?

When coffee is fresh out of the roasting process, the CO2 retention is at the highest point it could possibly be at. Within the first 4 - 7 days, coffee releases 90% CO2 and 10% nitrogen from the roasting process, making 7 - 14 days off roast the peak consumption time for filter coffee.

Espresso is slightly more forgiving and can still extract incredible flavors up until 6 weeks from the initial roast date.