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I am a student and producer, I am currently in my 3rd year of agronomic engineering, I am taking a tasting course, from which I have begun to take the initiative to implement the knowledge acquired to improve the conditions of the farm and implement new methods in both processing and agronomic management.

The farm has different varieties such as: maracaturra, caturra, red and yellow catuai, pacamara; it is located between an altitude of 1200-1350 meters above sea level, the participating lot is of 6 manzanas of red catuia coffee.

The shade on the farm is native with roblincino, caleandra, and guaba species.

The farm has been in a family nucleus of coffee growers, this being the fourth generation of its administration, has a special location in the protected area of the Datanli natural reserve, Cerro del diablo, with a cool climate, has a good amount of wooded areas within it, which favors a climate suitable for growing quality coffee, the farm has always been characterized by having good cup profiles and have been classified in it in the years that it has participated, good results were obtained, being classified 2 times in COE.