I began in the coffee world while still being an adolescent, it all started when my grandmother inherited me a piece of land of 5 acres, slowly I was able to purchase small parcels of lands from neighbors. With time and a lot of effort I was able to make my own wet mill and process my own crop in my dry mill. I fertilize twice a year in the moths of June and October. I monitor the land very carefully and target the different plagues as they arise. The coffee plants are provided with natural shade from different trees such as guaba, bucaro, musaccas, jocotes and avocado.

The crop is picked by hand during the moths of December to March. Water is taken from my own spring. In my farm we only pick the red coffee bean, I give incentives to my employees as well as ongoing training, cupping for every lot and incorporate organic fertilizers. I am very conscious of the environment which is why we plant trees in the mountains and ravines, and preserve the flora and fauna.

Number of employees in farm:
30 permanent 160 temporary during harvesting

Altitude:
1230 - 1450 above sea level