La Joya was born in 2017 on land that has belonged to our family for over 50 years. Originally used for cattle grazing, we began reforesting it with native species and shifted our focus to coffee as a way to honor our roots and regenerate the ecosystem. With Samuel as a third-generation coffee producer and a strong connection to the local communities, and Gloria bringing a scientific background in biotechnology, we found in coffee the perfect balance between tradition, innovation, and sustainability. From the beginning, our goal has been to produce high-quality coffee while caring for the land and sharing knowledge.

Yes—long-term relationships are at the heart of what we do at La Joya. They allow us to grow together with our partners, plan with purpose, and invest in meaningful improvements both on the farm and in our processes. We believe that consistency, transparency, and shared goals lead to better coffee and deeper impact. That’s why we value collaborations where communication, feedback, and mutual learning are part of the journey.

The lot you have—Lot 6—was processed using our Diamante Protocol, one of our standardized methods developed specifically for consistency, clarity, and sweetness. This process has proven to work especially well with the variety in this lot, highlighting its best attributes and creating a clean, well-structured cup. What makes it unique is not just the process itself, but the level of control and refinement we’ve achieved over multiple harvests—combining field knowledge with scientific insight to deliver a repeatable, high-quality result.

Daily life at La Joya shifts with the seasons. During harvest, we focus on careful picking, fermentation, and processing of each lot. In other periods, we prioritize reforestation, farm maintenance, staff training, and the refinement of our protocols. Because one of our co-founders, Gloria, holds a PhD in Biotechnology, data analysis and experimental design are part of our day-to-day operations. This scientific approach allows us to understand the impact of each variable and pursue continuous improvement—from soil to cup.

Our passion for coffee comes from the intersection of heritage, community, and science. It's rooted in family history—Samuel is a third-generation producer—and strengthened by a desire to give back to the land and the people around us. With Gloria’s background in biotechnology, coffee became a way to apply scientific knowledge to a living system, transforming traditional practices into intentional, traceable processes. That blend of legacy and innovation is what fuels everything we do.

Each harvest at La Joya is shaped by intentional fermentation protocols and ongoing experimentation. This year, we introduced new processes using selected lactic acid bacteria to enhance sweetness, clarity, and complexity in the cup. Every lot reflects the synergy between variety, microclimate, and microbial dynamics. What sets this harvest apart is the level of control, documentation, and purpose behind each step—making it not just a coffee, but the result of a designed process backed by science. The lot you have—Lot 6—was processed using our Diamante Protocol, one of our standardized methods developed specifically for consistency, clarity, and sweetness. This process has proven to work especially well with the variety in this lot, highlighting its best attributes and creating a clean, well-structured cup. What makes it unique is not just the process itself, but the level of control and refinement we’ve achieved over multiple harvests—combining field knowledge with scientific insight to deliver a repeatable, high-quality result.

Every lot is the outcome of intentional decisions, documented protocols, and a commitment to continuous improvement. We don’t just produce coffee—we study it, adapt it, and refine it, always with the goal of delivering quality that reflects both place and purpose. What truly sets us apart is that our work goes beyond the farm. We generate scientific data that is being published and shared, with the intention of making this knowledge accessible to other producers. Our aim is not only to improve our own coffees, but to contribute to a broader transformation in how coffee is understood and processed at origin..

At La Joya, we believe producers have so much more to offer than just raw material—we are thinkers, innovators, and caretakers of land and culture. There’s immense value at origin, and it deserves to be acknowledged, respected, and included in the conversations that shape the future of coffee. We see great potential in building bridges between science and practice, between producers and buyers who want to go deeper. Sharing knowledge, not just coffee, is how we all grow. We’re grateful to work with people who believe in this collective movement—where good coffee means impact, transparency, and transformation.