In a coffee world full of uncertainty, it’s great to know that we have a woman like Yimara Martinez Agudelo working for us. She is the daughter of diminutive coffee farmers in Cauca. She has also devoted her professional life to coffee and is currently involved in the education and development of professionals in coffee growing areas.
Serving as manager of Post-harvest processing of the Coffee Quality Institute (PHP), has helped train an impressive group of skilled processing specialists, as well as a handful of PHP experts as teachers. It’s sheltered to say that Yimara is more than just a steward of this influential program. She created the program and content at this pivotal time when the coffee processing space is undergoing such rapid change and innovation. Yimara has become a respected voice in the industry, but more importantly, a leader for a younger generation of coffee producers around the world.
Under her leadership, PHP has developed beyond expectations in recent years. She has paved modern paths for this education around the world – in Uganda, Peru, Guatemala, the Philippines, Rwanda, and most recently in India. We are all already benefiting from her tireless work and can expect much more in the coming years as she gains momentum.
How many years have you worked in the coffee industry in total?
I have over 18 years of professional experience in the coffee industry, although coffee has been part of my life since childhood, growing up in the coffee-producing region of Tunía, Piendamó, Cauca, Colombia.
What was your first coffee job?
My adventure with coffee began close to home, growing up in a coffee-producing region with parents who were diminutive farmers. From an early age, I was involved in every stage of coffee production, which gave me a deep appreciation for the crop and the people behind it. My first formal role was as a coffee tasting (cup) at the Federación Campesina del Cauca (FCC) and working with approximately 800 smallholder families across Cauca to ensure quality and lend a hand bring their coffee to market. This experience showed me how quality, sustainability and community are deeply intertwined, lessons that continue to guide everything I do in this industry.
Did you experience a life-changing coffee moment early in your career?
Yes, the moment that changed my life came when I became a Q-Grader. This has allowed me to support many producers in my region through education and create opportunities that inspire and motivate modern generations. This experience truly changed my life and opened doors I never imagined coming from a humble background. It showed me how coffee knowledge and skills can transform not only a career, but an entire community.
Is there a person or people who mentored you at the beginning of your coffee career? How did they influence you?
The first person I think of is my parents, but apart from them, one of the most influential mentors at the beginning of my coffee career was Don Alejandro Leonidas Jojoa, the leader of the organization where I worked. He was a true leader, kind, truthful, respectful of all and deeply committed to family, lasting friendships and community service, where people, their rights and their work always came first. From him I learned values such as perseverance, challenging work and resilience. His words: “resist, persevere, insist and never give up” still guide me. He showed me that no dream is too massive if you’re willing to work for it, and he instilled pride in being a Campesino. I deeply admire and am grateful for inspiring me to believe that we can make a significant contribution to the industry and the lives of many people.
What is your current role in coffee?
I am an educator, training and supporting coffee producers in post-harvest processing best practices, and I currently serve as the Post-Harvest Processing Program Manager at the Coffee Quality Institute (CQI).
What aspect of the coffee industry has changed the most over the course of your career?
Bubbles.
What else surprises you about coffee today or makes you cheerful?
What continues to surprise and delight me about coffee is my own coffee farm and all the modern things I still have to learn. I love teaching and being around producers, sharing knowledge and learning from their experiences; is a constant source of inspiration and excitement for me.
What is the thing about the coffee industry that you would most like to see change?
I would love to see more women and more people from the coffee growing community in leadership and decision-making positions, so that they can really contribute and ensure that the industry understands and supports real primary needs, as well as developments that allow diminutive producers to truly thrive. I also believe it is time to change the narrative about diminutive farmers, not seeing them as beneficiaries but as true partners. Producers are those who enable the development of an entire industry; without their coffee, none of our roles would exist.
What is your fondest memory related to coffee?
My most treasured memory related to coffee is being able to support my parents in fulfilling their dreams of owning their own coffee farm, as well as being able to buy their own. This moment was special because it symbolized both honoring my family’s challenging work and fulfilling my own dreams.
Do you make coffee at home? If so, tell us how you brew!
Yes, I want! It depends on the day; if I’m at home on a busy day, I usually make filter coffee. But when I travel, I always carry a V60 kit with me, which I really enjoy using.
What is your favorite song/music for making coffee?
Generally speaking, I love music, so I don’t have one favorite song; a lot depends on my mood. But I especially like Colombian music, especially salsa, cumbia, folklore and even reggaeton when I make coffee.
What is your idea of coffee happiness?
For me, coffee happiness is when producers take pride in their work, knowing that their coffee is appreciated and enjoyed. It’s also about these elementary moments, making a cup on your own farm, sharing it with family or friends and feeling the connection between people, the land and the cup.
If you could have coffee with anyone, dead or alive, who would it be and why?
I have the opportunity to share coffee with many people, but if I had to choose, I would always choose my mother, who inspires me every day to be better and stay humble.
What one piece of advice would you give to people starting a career in the coffee industry today?
My advice is to stay curious, never stop learning, and stay humble. Coffee is an amazing industry with many opportunities, but it requires dedication, patience and respect for the people who produce it. Build mighty relationships with manufacturers and others in the industry, listen to their knowledge and always remember that quality and sustainability go hand in hand. The more you invest in learning and understanding each part of the chain, the more impact you can make.
