Husband and wife duo Jesus and Rosa Barahona have been cultivating coffee at Finca Quindio for more than 20 years. When they first purchased the land, a portion of the farm was used to graze cattle and another portion had Caturra planted on it. Today, they cultivate Geisha, Castillo, Caturra and other varieties on their 7 hectares with an eye towards specialty production.

Miller Bustos has been producing coffee for over 20 years. He inherited his farm from his mother and is the third generation of his family to produce coffee on their land.

He started cultivating specialty coffee in the early-2010s when he saw that specialty coffee was garnering higher prices. He hopes that specialty production will help his business remain sustainable over time. He has focused on improving processing infrastructure and changing his fertilization methods to increase coffee quality. He hopes that people who drink his coffee understand the love and hard work that he and his family put into producing it.

Miller Bustos has 2 daughters who both want to be a part of the coffee business. They plan to attend college and receive technical training in agronomy and other related fields to prepare themselves for careers in coffee.

Nicolas and Patricia Ome bought Finca El Triunfo in 2005. They named is “Triunfo”, which is Spanish for triumph, to commemorate their success. The farm is their first coffee farm and they’re proud of all they have accomplished on the farm and in life. They selectively handpick ripe, red cherry and process it on their farm. After picking, they hand sort cherry to ensure only the best quality cherry is processed. Cherry is rested for 18 hours to lightly ferment and bring out some fruity flavors. Then, cherry is pulped and fermented in water for 48 hours. Following fermentation, coffee is washed in clean water and laid on marquesinas to dry. Patricia and Nicolas rake parchment frequently to ensure even drying. It takes approximately 20 days for parchment to dry.