CAFETEROS

Sergio Aranda

Finca: 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 Rodríguez

Finca: La Betania- Palestina, Huila

Con más de 80 años de historia familiar en Palestina, Huila, la finca Betania, a una altitud de 1800 metros sobre el nivel del mar, se ha transmitido de generación en generación. Los abuelos de Linarco, la señora Teresa y el señor Lino, comenzaron con maíz y frijol; sus padres consolidaron la industria del café con Típica, Bourbon y Caturra; y hoy, el señor Linarco Rodríguez lidera su transformación.

Tras la crisis del café de 2014, decidió centrarse en los cafés de especialidad, introduciendo variedades como Pink Bourbon, Geisha y SL28, a la vez que perfeccionaba las técnicas de fermentación que lo han llevado a la excelencia. Su misión es honrar el legado familiar y guiar a Finca Betania hacia un futuro sostenible de calidad superior.

Jhoan Vergara

Fincas: 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

Finca: El Encanto

Franky pertenece a la tercera generación de una familia cafetalera. Su abuelo empezó con 45 hectáreas de cultivos mixtos, y su padre plantó 2000 árboles de caturro en 10 de ellas, sentando las bases de su tradición cafetalera.

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.