Luis was among the finalists in Huila Best Cup 2016, where he ranked in the top 30 – recognition for the quality and consistency of his work. His journey in coffee began modestly: a small plot given to him by his father, which over time became the basis for development and improvement. Since then, Luis has gradually expanded the farm and applied increasingly precise and modern processing methods.

Coffee is changing his way of life – today he and his family work together as a cohesive team that takes care of every stage of production. Luis picks only fully ripe cherries, which undergo dry fermentation for about 25 hours, after which the coffee is dried in a parabolic dryer for an average of 25 days. This careful and patient approach is clearly reflected in the cup – cleanliness, balance and depth of flavor.