My first "steps" as a coffee grower were done when I was 10 years old. In that time, I helped my father planting 200 coffee trees of Caturra variety in the farm of my father. Then, when my mother died, I received part of the farm as a heritage and I bought my brother's part of the same farm. Since that moment I have been entirely dedicated to the farm.

Environmental Care

I used to destroy the native forests to increase the area for the coffee crops, but I realized that the natural sources of water were affected with my behavior, so I had to reforest all the area with native species such as Nogal, Roble and Guamos. As a consequence of my decision, I am now in the process to get the Rainforest Alliance Certification.

Coffee Processing Information

I only pick ripened beans, because I know the importance of a good profile in the cup of my coffee, I don't pick over-ripened beans nor green ones. The wet milling process is done in the traditional way and I use the pulp as an organic fertilizer.

Other Statistics:
Soil Type: Franco Arcilloso
Annual Precipitation: 1700 millimeters
Shade Grown Type: Sun Exposure
Water Source: Natural Source from the El Descanso River.
No. Permanent Employees: 5
No. Temporary Employees: 20