My grandparents are from a coffee-growing
tradition and for over 40 years my father,

with discipline, tenacity, effort, hard work,
and a lot of knowledge, acquired the Milan

farm. He, my grandparents, and I are coffee
lovers. We carry the field and the love of

crops in our blood. I continue the legacy that
they left for me to deliver to the world

the best that our beloved Colombia has to
offer, coffee and the wonderful people who

accompany us day by day to achieve the best
product.

We are proud of what we have today, of what we
continue to create, we hope that

you can feel all the love and effort that we
have had from generation to generation to

deliver the best cup of coffee.

Innovation and development are the most
important attributes and what

distinguishes us from other farms. We are on
the third generation of coffee culture,

our grandparents started it, then it passed to
my father, and we received the legacy

of perseverance and tenacity in coffee
cultivation. Our added value to that legacy is

innovation in processes and varieties.

These are fermentation techniques developed by
us on the farm, where fruits and

starter cultures are used for the fermentation
process. They contribute a lot to the

sensory profiles. The flavors, complexity, and
aroma of the coffee change with their

use.

Yes, we have them. We have always been
characterized by being at the forefront of

development, and for this reason we have
created different techniques... Coldpress,

culturing and nitro fermentations; we have
fused different fermentation techniques

from other culinary techniques, such as
kombucha, yogurt, among others. We are

constantly validating different techniques to
obtain a variety of fermentation types.

The coffee that is processed in our
farms starts with guaranteeing the origin, which is supported by
production information, labor information, among others. All this allows us to
have planning, monitoring and control of the crop from planting to harvesting.

In terms of quality and consistency, we have
some parameters, and in this way it is

possible to ensure that these fermentation
techniques are standardized, for this we

have developed a step-by-step to proceed. We
also carry out evaluations at different

stages: harvesting, control of fermentation
time, we measure temperature and

degrees Brix, which allows to guarantee
consistency, in addition to a sensory

evaluation after processing the coffee,
allowing us to guarantee the attributes in the

coffee.

Yes, we have specific initiatives to promote
environmental and social responsibility.

For 20 years, we have been thinking about
coffee differentiation, the first thing we did

was to have certifications in the farms:
Quality, Practice, UTZ, Flow, different seals of

quality and sustainability. Currently the farm
La Riviera is certified with the Rain

Forest certification. Climate change has led us
to change our production techniques,

rethinking different cultural practices, for
example, the use of herbicides, are not

used in coffee crops.

From the social side, being producers and
exporters of coffee, allows us to have

better profitability and remuneration to
workers, that is why within the company we

have formal work. Our premise is the well-being
of employees, their development

and formalization, so that in this way they not
only achieve personal goals, but also

connect with our purpose as a company, which is
to bring the best cup of coffee to

every person.

As we have a significant land extension, we can
generate employment and build

society with more workers involved. Our
priority is to support the people of the

region. As coffee producers, it is a bit more
complex, because in the region, we still

have traditional coffee production culture,
that is why our processes are not common

for this type of coffee growers.

As mentioned in other points, we are producers,
processors and marketers of coffee.

This gives us a more complete focus on the
business. The practices that are used

are not so well known in Colombia. We always
involve and empower people who

want to be part of our company, who want to
innovate and be disruptive in the

industry.

One of the most satisfying moments for me was
when we were recognized as one of

the best coffee producers in the region. We
have won awards such as XXXXXX,

which has given us international recognition
and helped us to position ourselves as

one of the best coffee farms in Colombia.

And the fact of having created this wonderful
company, with people who are thriving,

coffee lovers, full of values, qualities

• Castillo
• Colombia
• Caturra
• Caturra
• Chiroso
• Yellow Bourbon
• Pink Bourbon
• Red Bourbon
• Bourbon Tekisic
• Bourbon Sidra
• Bourbon Rayado
• Ají Bourbon
• Bourbon Pointu or Laurina
• Moka
• Gesha
• Ethiopian Seed (Yirgacheffe)
• Sudan Rumé
• SL 28
• Java
• Maragogype
• Catiope

We are always looking for new varieties of
coffee to grow. We are interested in

introducing new varieties that are resistant to
diseases and climate change, and that

have unique and distinctive flavors, like the
Pink Bourbon and the Bourbon Sidra.

Coffee is an essential driver of the economy, not only in our region but throughout the country. Through coffee, we have provided education for our children, and we ourselves have been educated with the resources that our ancestors obtained through great effort and dedication. Today, coffee is not only globally recognized but also locally desired for its superior quality, especially when produced in our region.

The coffee industry creates employment opportunities, enriches the lives of thousands of families directly and indirectly involved, and helps maintain our worldwide reputation as a leading producer of top-quality coffee. Coffee is a symbol of our Colombian identity and serves to unite us as a community. It instills pride in us and inspires hope for the future.