COFFEES GROWERS
Sergio Aranda
Farm: ANAYA COFFEE - Acevedo, Huila
For more than 30 years, the Aranda Gómez family has dedicatedly cultivated 5 hectares of coffee nestled between two mountain ranges, surrounded by fauna, flora, and fruit trees.
Today, under the leadership of Sergio Aranda, the Anaya farm, at an altitude of 1,900 meters above sea level, is entering a new era: his passion and more than 15 years of experience in coffee cultivation have driven the transition to specialty coffees, perfecting everything from cup evaluation to innovative fermentation processes that elevate quality to a whole new level.
Linarco Rodriguez
Farm: La Betania- Palestina, Huila
With over 80 years of family history in Palestina, Huila, the Betania farm, at an altitude of 1,800 meters above sea level, has been passed down from generation to generation. Linarco’s grandparents, Mrs. Teresa and Mr. Lino, started with corn and beans; his parents consolidated the coffee industry with Típica, Bourbon, and Caturra; and today, Mr. Linarco Rodríguez is leading its transformation.
After the 2014 coffee crisis, he decided to focus on specialty coffees, introducing varieties such as Pink Bourbon, Geisha, and SL28, while perfecting the fermentation techniques that have led to excellence. His mission is to honor the family legacy and guide Finca Betania toward a sustainable future of superior quality.
Jhoan Vergara
Farms: Las Flores / Peñas Blancas - Pitalito, Huila
What began in 1990 with Edilberto and Nubia and 8,000 coffee trees is today a renovated farm with more than 90,000 trees. The real turning point came with Joan Vergara, who, after training at SENA (National Technological Institute), discovered the potential of specialty coffees and led the transformation toward quality.
Thanks to his drive and collaboration with his brother Diego, the Las Flores farm, with an altitude of 1,900 meters above sea level, adopted natural and microbiological processes, becoming a benchmark for sustainable, high-quality coffees, developed at the Peñas Blancas processing plant with a vision for the future.
Franky Hoyos
Farm: El Encanto
Franky belongs to the third generation of a coffee-growing family. His grandfather started with 45 hectares of mixed crops, and his father planted 2,000 caturro trees on 10 of them, laying the foundation for their coffee-growing tradition.
Over time, Franky took an active role on the farm and trained in production, fertilization, cupping, roasting, barista skills, and marketing. Through fermentation, he found the path to creating unique profiles and taking the El Encanto farm coffee, with an altitude of 1,620 m.a.s.l, to the next level. Today, he leads the project with the vision of his work and passion being reflected in every cup.
Edinson Argonte
Farm: Quebraditas
Edinson Argote is the leader and driving force behind Quebraditas Coffee Farm, a family project that has earned recognition in specialty coffee thanks to his innovative vision. Under his direction, the farm produces unique sensory profiles through controlled fermentations —such as thermal shock and yeast inoculation— and an agronomic approach that places soil care at the heart of everything.
With two farms located between 1,600 and 1,850 m.a.s.l. and spanning 18 hectares, Edinson has combined traditional varieties with a remarkable collection of exotics such as Geisha, Bourbon Pointu, Chiroso, Wush-Wush, Papayo, Pacamara, Sudán – Rumé, among others.
His leadership drives a coffee culture that blends tradition, sustainability, and innovation.
Nestor Lasso Zuñiga
Farm: EL Diviso
He belongs to the third generation of a coffee-growing family whose story began with his grandfather’s purchase of one hectare of coffee. Later, his father inherited that land and, through hard work, they cultivated around 20,000 coffee trees of varieties such as Caturro and Typica. Over time, and with the support of the coffee cooperative, Néstor renewed the crops and introduced high-value varieties such as Geisha, Pink Bourbon, Yellow Bourbon, Bourbon Sidra, Red Bourbon, and Chiroso.
Today, at El Diviso farm, there are 14 hectares of excellent-quality coffees, managed under standardized processes and oriented toward excellence. His vision has made it possible to position internationally recognized specialty and exotic coffees that meet the profiles clients seek and enjoy in every cup.
Yeferson Motta
Farm: Motta Coffee
Has been connected to farming since an early age, learning the trade from his parents. Years later, he acquired his grandfather’s farm, where together with his wife he began building his coffee project. For a time, he worked with traditional coffees, but his vision led him to experiment with specialty varieties and implement innovative processes. Today, he faces the challenge of establishing his name in the industry, driven by the commitment to ensure that every bean reflects his effort and dedication.
