Welcome to The Sprudge Twenty Interviews offered by Pacific Barista Collection. For an entire checklist of 2025 Sprudge Twenty honorees, please go to sprudge.com/twenty.
In a espresso world that’s riddled with uncertainty, it’s great to know that there’s such a girl as Yimara Martinez Agudelo on the market working for us. The daughter of smallholder espresso farmers in Cauca, she has devoted her skilled life to espresso as nicely, and presently, the training and improvement of execs in espresso rising lands.
In her capability because the supervisor of The Espresso High quality Institute’s Submit-Harvest Processing (PHP) Program, she has helped practice a formidable group of expert Processing Professionals in addition to a handful of PHP consultants as educators. It’s protected to say that Yimara is greater than merely the steward of this impactful program. She’s constructed this system’s curriculum and content material at this important time when the espresso processing area is experiencing a lot speedy change and innovation. Yimara has emerged as a revered voice within the trade, however perhaps extra importantly, as a pacesetter to the youthful technology of espresso producers worldwide.
Beneath her route, PHP has grown past expectations in recent times. She has solid new paths for this training worldwide—Uganda, Peru, Guatemala, Philippines, Rwanda, and most not too long ago India. All of us already profit from her tireless work and may stay up for way more in years to return as she is simply hitting her stride.
Nominated by Trish Rothgeb
What number of years whole have you ever labored within the espresso trade?
I’ve over 18 years {of professional} expertise within the espresso trade, although espresso has been a part of my life since childhood, rising up within the coffee-producing area of Tunía, Piendamó, Cauca, Colombia.
What was your first espresso job?
I began my espresso journey near dwelling, rising up in a coffee-producing area with dad and mom who’re smallholder farmers. From a younger age, I used to be concerned in each stage of espresso manufacturing, which gave me a deep appreciation for the crop and the folks behind it. My first formal position was as a espresso taster (cupper) on the Federación Campesina del Cauca (FCC), working with round 800 smallholder households throughout Cauca to make sure high quality and assist deliver their espresso to market. That have confirmed me how high quality, sustainability, and group are deeply interconnected, classes that proceed to information the whole lot I do on this trade.
Did you expertise a life-changing second of espresso revelation early in your profession?
Sure, a life-changing second for me got here once I grew to become a Q Grader. It allowed me to help many producers in my area by training and to create alternatives that encourage and encourage new generations. This expertise actually modified my life and opened doorways I by no means imagined coming from a humble household. It confirmed me how information and talent in espresso can rework not only a profession, however a whole group.
Is there an individual or individuals who served as your mentor early in your espresso profession? How did they influence you?
The primary folks I consider are my dad and mom, however apart from them, one of the influential mentors in my early espresso profession was Don Alejandro Leonidas Jojoa, the chief of the group the place I labored. He was a real chief, kind-hearted, honest, respectful to everybody, and deeply dedicated to household, lasting friendships, and group work, the place folks, their rights, and their work all the time got here first. From him, I realized the values of perseverance, exhausting work, and resilience. His phrases, “resist, persist, insist, and by no means quit,” nonetheless information me at this time. He confirmed me that no dream is simply too massive if you’re prepared to work for it, and he instilled satisfaction in being campesinos. I deeply admire and am grateful for uplifting me to consider that we will make a significant contribution to the trade and to the lives of many individuals.
What’s your present position in espresso?
I’m an educator, coaching and supporting espresso producers in greatest practices for post-harvest processing, and I presently function the Supervisor of the Submit-Harvest Processing Program on the Espresso High quality Institute (CQI).
What side of the espresso trade has modified essentially the most throughout your profession?
Cupping.
What nonetheless surprises you at this time about espresso, or offers you pleasure?
What nonetheless surprises me and brings me pleasure about espresso is my very own espresso farm and all the brand new issues there are but to study. I like educating and being round producers, sharing information, and studying from their experiences; it’s a relentless supply of inspiration and pleasure for me.
What’s one thing in regards to the espresso trade you’d most prefer to see change?
I’d like to see extra ladies and extra folks from coffee-growing communities in management and decision-making roles, to allow them to actually contribute and make sure the trade each understands and helps the actual wants at origin, in addition to the event that permits smallholder producers to really thrive. I additionally consider it’s time to alter the narrative round smallholder farmers, not as beneficiaries, however as true companions. Producers are those who make the whole trade doable; with out their espresso, none of our roles would exist.
What’s your most cherished espresso reminiscence?
My most cherished espresso reminiscence is having the ability to help my dad and mom in fulfilling their dream of getting their very own espresso farm, and in addition having the ability to purchase my very own. That second was very particular as a result of it represented each honoring my household’s exhausting work and fulfilling my very own desires.
Do you make espresso at dwelling? If that’s the case, inform us the way you brew!
Sure, I do! It is determined by the day; if I’m at dwelling on a busy workday, I often brew drip espresso. However once I journey, I all the time carry my V60 equipment with me, which I actually get pleasure from utilizing.
What’s your favourite tune/music to brew espresso to?
I like music on the whole, so I don’t actually have one favourite tune; it relies upon loads on my temper. However I particularly get pleasure from my Colombian music, notably salsa, cumbia, folklore, and even reggaeton once I’m brewing espresso.
What’s your concept of espresso happiness?
For me, espresso happiness is seeing producers happy with their work, realizing their espresso is valued and loved. It’s additionally these easy moments, brewing a cup alone farm, sharing it with household or pals, and feeling the connection between the folks, the land, and the cup.
In the event you may drink espresso with anybody, dwelling or lifeless, who wouldn’t it be and why?
I do have the possibility to share espresso with many individuals, but when I had to decide on, I’d all the time select my mom, who evokes me on daily basis to be higher and to stay humble.
What’s one piece of recommendation you’ll give somebody getting their begin within the espresso trade at this time?
My recommendation could be to remain curious, by no means cease studying, and stay humble. Espresso is an unimaginable trade with many alternatives, nevertheless it requires dedication, endurance, and respect for the individuals who produce it. Construct sturdy relationships with producers and others within the trade, take heed to their information, and all the time do not forget that high quality and sustainability go hand in hand. The extra you spend money on studying and understanding each a part of the chain, the better influence you can also make.
The Sprudge Twenty function collection is proudly offered by Pacific Barista Collection.
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