Don Aníbal began working with coffee over 20 years ago, initially focused on conventional production. Three years ago, he transitioned into specialty coffee, dedicating himself to refining his processes. At Finca El Platanar, located at 1,600 MASL and named after the abundance of banana plants, he has gradually standardized his methods to achieve greater consistency and quality. Today, he cultivates varieties like Bourbon, Maragogipe, and Marsellesa, while continuing to improve his processes and expand his Bourbon production. Alongside coffee, he maintains a milpa to support his family, reflecting a balanced approach rooted in dedication and long-term vision.