I grew up surrounded by coffee farms in Palestina, Huila, so you could say it’s in my blood. I’ve been involved in coffee production for over 15 years now, and it was my curiosity about fermentation and coffee processing that really drove me deeper into this world. My family has been involved in coffee farming for generations, but my passion lies in pushing boundaries and experimenting with different fermentation methods to unlock new flavors.

This harvest is special because we’ve refined our controlled fermentation processes even further. We’ve developed specific protocols to bring out unique flavor notes, and we’ve been able to apply these to both traditional and exotic varietals. This particular lot showcases the balance between innovation and tradition, with clean, distinct flavors that reflect our deep commitment to quality.

Our coffee is set apart by the meticulous attention we give to fermentation and post-harvest processes. We’re constantly experimenting and fine-tuning techniques that result in unique and diverse flavor profiles. Each coffee we produce carries its own signature, reflecting the care, innovation, and research behind it. We also focus on sustainability and traceability.

My day usually starts early with a check on the fermentation tanks and drying beds, ensuring that the processes are going smoothly. I’m constantly monitoring the coffee cherries during their different stages of fermentation. Communication with my team is key, we work closely to oversee every detail, from picking the ripest cherries to controlling fermentation times and temperatures. I also dedicate time to research and development, always exploring new fermentation techniques to keep improving.

I’m always interested in buyers who are as passionate about innovation and quality as I am. I’m looking for long-term partnerships with people who appreciate the complexity of the processes we use. It’s rewarding to collaborate with partners who provide feedback, share insights, and help us refine our methods. Transparency and trust are important to me, and I seek those values in any collaboration.

My passion comes from the endless possibilities that coffee offers. Coffee is alive, it evolves, changes, and surprises you every season. My passion grew even stronger when I started experimenting with fermentation and saw how different techniques could enhance flavors in ways we hadn’t imagined. Every harvest is a chance to innovate and discover something new, and that excitement keeps me driven.

Yes, long-term relationships are essential to my work. They allow for deeper collaboration and a mutual understanding of expectations and goals. I believe that working closely with long-term partners helps both sides improve, it’s not just about selling coffee; it’s about creating a shared journey towards better quality and sustainable production.

I believe the coffee industry is evolving rapidly, especially in terms of how producers and buyers collaborate. There’s more appreciation now for the complexity behind coffee production, particularly with innovative processes like fermentation. I’m hopeful that this trend will continue, allowing producers like myself to push the boundaries of what coffee can be while also ensuring that sustainable and fair practices become the norm. And finally, I want to thank you and your customers for buying our coffees.