Café 100 años was founded in 2017. It was created by a fifth-generation coffee farmer from a coffee-producing family whose roots trace back to the southern region of Tolima department. The commercialization of coffee was seen as an opportunity to sell internationally. Before 2015, the Monteverde estate had two different names: Florestales II, which was dedicated to coffee cultivation, and La Primavera, which focused on livestock farming. Around 1941, Mr. Alejandrino Gutiérrez (second generation) acquired the estate for 400 Colombian pesos (COP) and moved with his family from the municipality of Anzoátegui, in northern Tolima, to Herrera, in southwestern Tolima, aiming to establish new plantations in search of more fertile and productive lands in the mountains. After several years, Alejandrino decided to  relocate to the neighboring department of Valle del Cauca, leaving the coffee estate (Florestales II) to Óscar (third generation), one of his younger sons, who later acquired the
estate from his father for 50,000 Colombian pesos (COP). Then Jorge, another of his minor children, bought the cattle farm from his father Alejandrino for 50,000 COP. Some years later, Óscar bought the farm La Primavera from his brother Jorge for  70,000 COP, around the year 1966 and so Oscar was left with both properties. Around the year 1988 the coffee farm was handed over to Gildardo and his wife Miralba as an inheritance by his father Oscar Gutiérrez, but they have lived all their lives in it and have always cultivated coffee.

Gildardo and Miralba (4th generation) have three coffee tasters, who encouraged them to plant exotic varieties in 2010, and from that moment Gildardo and his wife believed in the potential of their children. Regarding processing, based on the experience acquired within the family and during their work in other companies, various steps are currently implemented to improve the quality of the farm.

This includes proper fertilization for each crop and the selective harvesting of the best coffee beans, those that are at their optimal ripeness. Subsequently, a controlled fermentation process is carried out, which has been developed and continues to undergo constant innovation, imparting unique fruit and spice characteristics to the coffee. Additionally, all the coffees are dried at appropriate temperatures, not exceeding 37°C. Once all the batches are ready, they are transferred to a GrainPro bag along with a sack made of fique or burlap material.