In the lush mountains of Planadas, Tolima, lies La Campiiia, a farm whose name reflects its essence – a flat, fertile land devoted to agriculture and family tradition. Jhoan, the heart behind this project, has dedicated over a decade to coffee cultivation, carrying forward a legacy that spans three generations. What began as a journey into traditional coffee has evolved into a passion for crafting specialty coffees with distinct sensory profiles. Guided by curiosity and precision, Jhoan has mastered fermentation techniques – both heterofermentative and lactic – to bring out vibrant fruit notes and bright acidity in his varieties. Each batch dries slowly under the Planadas sun for up to 20 days in marquesinas, while the coffee trees grow under the shade of native cedars, laurels, and guamos. For Jhoan, coffee is more than a livelihood; it’s a reflection of love and purpose. Alongside his wife, Carmen, and their two sons, he sees his farm as a company rooted in innovation, sustainability, and family unity. La Campiiia stands out for its respect for the environment and its clean, careful processing. The farm’s microclimate, nestled in the high mountains of Tolima, produces coffees that are both complex and balanced – a true taste of the land.