Martha Cecilia Rodriguez` grandfather started to grow coffee 80 years ago, then passed the land to Martha’s parents and then, they inherited it to their 7 children.

In view of the small size of the farm, Martha decided to change the traditional varieties for a high value variety such as Geisha.
Since 2021, she decided to start processing the coffee as natural to add more complexity to the cup.
This geisha coffee, grown at 1.800 m.a.s.l., is fermented for 90 hours dry in sealed barrels, and then sun-dried on a covered patio for aprox. 30 days.