Living in the tranquil hamlet of La Miguela in Guadalupe Huila, our family farm is a cherished inheritance passed down to me by my father. Spanning almost three hectares, it is the place where my wife, our three children, and I have built our lives together. One of our children is actively involved in the farm, learning the intricacies of coffee cultivation and carrying on the family legacy.

Originally, we grew Caturra variety coffee plants, but due to rust disease, we replanted our fields with the resilient Castillo Tambo variety. Today, our farm is home to 11,500 to 12,000 coffee trees, thriving at an altitude of 1,850 meters above sea level.

Together with my family, we have dedicated ourselves to mastering the art of coffee cultivation and ensuring the highest quality at every stage of the process. We take great care in handpicking only the ripest cherries, free from green beans, before depulping them. The beans are then allowed to ferment for 40 hours, followed by thorough washing. After soaking the beans in water for another day, we meticulously clean them once more and transfer them to the drying beds, where they remain for the optimal duration dictated by the weather.

Coffee has always been the cornerstone of our livelihood, sustaining us and providing for our family's needs. Despite the often unrecognized efforts of coffee farmers like ourselves, we continue to persevere, cultivating our land with love and dedication. Each bean that grows on our farm carries with it the essence of our commitment to excellence, ensuring that every cup of coffee brewed from our harvest is a testament to the passion that fuels our daily labor.