More than ten years ago his family used to raise cattle on La Union farm, but then they changed their vision to grow coffee because it would give them a better future and a better quality of life. In the first 5 years they began to learn the basics, looking for classic varieties, but each time they began to find much more information. Then they decided to begin a series of experiments with a biologist, where they began with the use of the mucilage for fermentation, achieving that the microorganisms of their land are reflected in the flavor of the coffee. His dream is that through innovation, his coffees will be unique and exotic, thanks to the combination of the different varieties of specialty coffee that they have and the processes that they use.