Joselito started by planting a quarter of a hectare. Over time, he sought out different coffee varieties to test their yield and see which ones were best suited to his land. Little by little, he expanded his crop, planting more and more and improving his coffee-growing practices. Over the years, he gained more experience, learning about soil care, shade management and coffee processing, always with the aim of improving quality. Thanks to his effort and perseverance, he managed to establish
his coffee farm and today continues to work with dedication, seeking to keep growing and producing ever-better coffee.


The coffee is harvested by gathering mainly ripe berries into baskets. These are then placed in sacks to be transported to the pulping station, where they are left to rest for 2 to 3 days before pulping begins.
After pulping, the coffee is left to ferment for the necessary time
depending on conditions, and is then washed with clean water to
remove the mucilage. Finally, the coffee is taken to the drying area,
where it is spread out and constantly turned until it reaches the
correct moisture content, with constant care taken to ensure the
quality of the bean at every stage of the process.


The coffee is spread out on a flat surface in a tent and left to dry in the sun. During this process, it is constantly stirred to ensure even drying and to prevent the beans from becoming damaged or over-fermented. Care is also taken to cover it at night or in the event of rain to prevent it from absorbing moisture. Drying is carried out gradually until the coffee reaches the ideal point, thus ensuring good quality in the final bean.