What would happen if we did something different with our coffee? wondered Juan Pablo just when his father, Efraín, was about to sell the estate. What would happen if I moved back to the field? Wondered, Juan Pablo who was then living in the city, like the rest of his brothers. Father and son

started processing and roasting their own coffee, selling it locally. Within two years, they became independent exporters, built raised beds for drying coffee and began experimenting with honey and natural processes, anaerobic fermentation, cascara and much more. Today, countless developments can

be associated with them, and they have built a strong network in cooperation with the surrounding small producers.