The farm is an inheritance from Juan's father. His father arrived for the first time in 1965. They bought that land and initially cultivated beans and coffee around 1970. At that time, the Indigenous communities did not allow coffee to be planted in the area, and it was very frowned upon, which is why those first Crops had to be planted hidden among the weeds; then, the federation began to carry out work, and coffee became popular in the area. It was in 2005 when, at the cooperative's initiative, they submitted a lot to a local contest and won it, receiving a substantial settlement, which gave them the first step to improving the processes and varieties of coffee on the farm. Today, it is a farm that produces 90% of its coffee, especially using different methods that are all carried out on the farm. Juan Darío is the son of Don Bautista, the farm's first owner. From a very young age, he worked in agriculture, helping harvest and clean crops, and he liked the coffee processes all his life. When he was 15 years old, he had the opportunity to pursue a technical degree in agricultural production at SENA, a work education school in Colombia. With that, he began to work with organic fertilizers focused on coffee production. In 2017, he finally began growing coffee and experimenting with different processes, so he learned how to cup and process coffee in Natural and washed processes with varying fermentation times. The mature grains are collected and then submerged in water to remove those that float. They are fermented in bags for 36 hours, pulped in a machine, and fermented dry into a tank with air for 36 hours. They are rinsed twice and finally dried in a canopy for 15 days.
