The farm was acquired in early 2018 when the previous owners found it challenging to maintain due to financial constraints caused by the low coffee prices at the time. These former owners were traditional coffee growers without much knowledge of cultivating specialty coffee.

Despite the farm having been left idle for the past three years, with only 10 percent of the lots in production, a driven manager named Juan Felipe recognized the untapped potential of the high-altitude, fertile terrain. He took the initiative to breathe new life into this beautiful farm.

The name of the farm naturally reflects its character. Over half of the land is designated as a protected natural reserve, providing a habitat for various species, including the endangered Andean bear, commonly known as the spectacled bear. These bears are distinguished by their deep gaze, possibly owing to the “”spectacles”” they appear to wear.

Beans in an optimal state of ripeness are manually collected, pulped, and fermented in open tanks for 72 hours. The coffee is then washed to remove the mucilage and dried under sun for around 10 days.