Filadelfia is a family-run coffee farm shared by twelve siblings, each of whom manages their own plot while preserving the farm’s original name in honour of their parents. More than a piece of land, the farm represents family unity and a shared dedication to coffee cultivation. They grow a wide

range of coffee varieties, including Pink Bourbon, Gesha, Tabi, Caturra, Castillo, and Pacamara, alongside tomatoes, beans, peas, corn, and bananas that support both self-sufficiency and soil health. A small natural forest reserve protects the land, enriches the soil, and provides essential water

for the crops. After his brother moved to the city, Ramon Hoyos became the farm’s manager, guiding its future while respecting its heritage. Through his on-site laboratory, Ramon experiments with innovative processing methods and shares his findings with neighbours, turning Filadelfia into a centre

of learning and innovation for the local coffee community and younger generations.