In harvest we only pick the ripe cherries, which is taken to processing where a fermentation and washing process is carried out, and then dried in raised beds in which it can take from 15 to 25 days, due to the climate that is influenced by the Paramo high-altitude ecosystem. After drying, it is manually reselected and packed in sealed bags for storage.

Since we started growing coffee on the farm, there have been many changes in the area, since previously there were no roads and we had the presence of armed groups in the area. Now we have benefited from the roads to transport the coffee and because the armed groups have left this area, we receive training and support to grow coffee in a more environmentally friendly way and fertilize with organic materials. Thanks to these trainings we are cultivating with agroecological practices that have improved the quality of the coffee and for this reason we have been able to obtain better economic remuneration for our product.