At just 20 years old, I live in the village of La Bernarda, located in the municipality of Guadalupe Huila, with my mother and sister. Our family farm was purchased by my parents over 20 years ago. Sadly, my father passed away three years ago, leaving us to manage the farm on our own. He was a man who loved his work deeply, with a passion for producing specialty coffee. He taught us how to manage the farm and carry out the processes necessary to yield an exceptional cup of coffee.

We fertilize our crops every three and a half months and trim the grass before each fertilization. Coffee harvesting takes place every three to four weeks, depending on the climate. When the harvest is small, our family handles it alone; however, during peak harvest times, we rely on the help of four additional workers. After harvesting, the coffee is packed, bagged, and pulped the following day. We then ferment it in a plastic bag for 48 hours, wash it twice, sort it using a sieve, and finally leave it out to dry.

Our farm, El Diamante, sits at an elevation of 1,634 meters above sea level. We grow Caturra variety coffee, with approximately 3,500 trees, as well as 2,500 Catimore trees. We hope to continue growing, just as my father would have wanted. We also maintain a quarter-hectare natural reserve on our farm. As a family, we work with love and dedication, striving to produce the finest coffee possible.