Geisha Washed

My farm came into my family in 1977, when my grandfather bought it while it was still part of a large coffee plantation. At that time, he built all the infrastructure to make it a productive farm, in an era when coffee was the lifeblood of the entire community and practically everyone worked during the harvests.

Over the years, the farm passed from generation to generation until it reached me. When I took it over, I wanted to honor that legacy, but also give it my own focus: to transform it into a space for conservation, biodiversity, and specialty coffees. I replanted with exotic varieties, streamlined the processes, implemented modern protocols, and transformed the processing and drying methods to strive for quality in every batch.

Today, the farm is a place that combines tradition and vision: we produce Geisha, Pink Bourbon, Papayo, Moca, Chiroso, and more, surrounded by native forest, wildlife, flora, and beehives that coexist with the coffee plants. For me, this place is the union between what my grandfather dreamed of and what I want to share with the world through coffee.