My coffee trajectory began as part of a family project that dates back to approximately the year 2000. The coffee tradition comes from my parents and grandparents, who taught me from a young age the secrets of growing and harvesting coffee. In the beginning, my role consisted of simple tasks, such as bringing breakfast and lunch to the workers. Over time, I took on more responsibilities, starting with managing the coffee during the rainy season, helping to pick the beans and performing post-harvest tasks. As I got older, my involvement in the process increased, until I started pulping, washing and making sure no coffee was wasted. Thanks to innovation, I decided to diversify the production processes by implementing methods such as honey and natural processing to offer a more varied portfolio. I was the first in my family to experiment with these unconventional processes, which allowed us to move towards the creation of our own laboratory and acquire the ability to cup each batch, guaranteeing exceptional quality. My family, in particular my brothers, who are agronomists and administrators, have been key players in this project, allowing us to organize the farm into lots with coded ownership and to store each lot according to the quality of the coffee.

This harvest stands out from the rest due to the combination of natural factors and sustainable practices. The soil conditions, altitude, and climate contribute to a unique cup profile, but what truly makes a difference is the agroecological approach to crop management. The use of chemical inputs has been significantly reduced, opting for more organic practices that respect the ecosystem's balance. One of the most valuable initiatives has been the integration of beehives into the farm, promoting natural pollination that enhances coffee flowering and, consequently, its yield and quality. This synergy with local beekeeping not only strengthens biodiversity but also reflects a deep commitment to more conscious and sustainable production. Each stage of the process is carried out with rigor and attention to detail, resulting in a clean, expressive cup with its own identity.

What really sets my coffee apart is the meticulous care taken at every stage of the process, from the selection of the cherries to the drying. The experience passed down through generations of coffee growers in our family is reflected in each bean, ensuring that only the best makes it to the cup. In addition, our coffee is characterized by its small size, which increases its density during roasting and enhances its aroma and flavor. The result is a floral and aromatic beverage, with a bright acidity that balances perfectly with the sweetness and complexity of its notes. Each cup tells a story of dedication and experience, making this coffee unique and memorable.

My day starts at 5:00 a.m., picking up the workers to distribute them across the different lots of the farm. Once at the farm, depending on the stage of the process, I take care of tasks such as pulping, controlling flotation, fermentation, storage, and calibrating equipment. I also supervise key tasks in the drying process, like covering or uncovering the coffee to ensure even drying, especially on sunny days. During the harvest, I coordinate a team that can be made up of up to 25 people, depending on the production volume. Every day, coffee is spread out on patios and in parabolic dryers, making the most of the sunlight. In the afternoon, around 3:00 p.m., we weigh the harvested coffee again, and then I take the workers back home. The day includes intense tasks like washing and pulping the coffee, but drying is usually the most demanding stage due to the constant attention it requires. During the peak harvest season, which runs through June, July, and August, the days can extend until 11:00 p.m., especially when there is a large volume of cherries to process. Although it’s a demanding routine, it’s essential to maintain the quality and order of the entire production process.

I hope that people who buy my coffee see in it not just an attractive flavor profile, but also a real story and the desire to grow together. I truly value stable relationships, constant feedback, and the opportunity to access new markets that recognize the work we do from the field. I also deeply appreciate when those who work with me contribute technical knowledge, market vision, or tools that help me continue improving at every stage of the process. For me, the real opportunity lies in evolving as a producer while making a positive impact on my family, my team, and the community. All under one shared vision: that of specialty coffee, which not only offers memorable experiences in the cup but also transforms lives from its origin.

My passion for coffee comes from my family. I grew up surrounded by coffee plants, learning from a young age the value of hard work in the field and the care needed at every stage of cultivation. This tradition taught me to respect the land and appreciate what a well-made cup of coffee represents. But beyond my roots, my passion also comes from a clear purpose: to achieve the goal of making the coffee from La Estrella farm highly recognized for its flavor and quality. Additionally, seeing how a plant cultivated with effort transforms into a drink that inspires, connects people, and tells a story is what drives me every day to keep improving my work. For me, coffee is not just a crop; it's a path to grow, transform, and leave a mark.

Yes, I am definitely interested in establishing long-term relationships. I believe that this type of bond allows us to grow together, maintain consistent quality and have the stability needed to plan for the future of the farm. Working with committed partners not only strengthens mutual trust, but also opens up opportunities for innovation and continuous improvement. Long-term stability is essential to continue investing in quality, in new sustainable practices and in the well-being of those who are part of this project.

I know the coffee process very well; I have lived it since I was a child and I continue to perfect it every day. Although the industry has advanced a great deal in terms of quality, traceability and recognition of specialty coffee, there is still a long way to go in the most important aspect: to fairly value the work of the producer. Passion for coffee is what keeps us here, innovating, taking care of every detail and betting on more sustainable processes. But it is also essential that this effort is recognized and fairly compensated. When the industry and the consumer understand what is behind each cup -time, knowledge, commitment and collective work- we all benefit. It is not only a matter of selling coffee, but of building a fairer model, where the origin has a central place and the producer is an active part of the future of this chain.