I have owned the farm for the last 9 years, when I sold my cattle. When I bought it, there was a plantation of only 13.83 acres in poor conditions and they have been slowly renovated to reach 20.72 acres of Caturra varieties. The coffee production initiated with my parents, as a family tradition which we hope to maintain in the family.

The secret is to cut only the red coffee beans, wash them immediately with clean water, right after the fermentation period and avoid to store them wet and send them immediately to the dry mill to prevent it from fermenting in the bags.

I feel happy, proud to be one of the first winners of this contest and show our small town at this high level and I feel very motivated to continue to work hard to produce high quality coffee!