Don Olman Ureña Salazar is a third-generation coffee grower and has spent over 20 years caring for every plant on his farm. The farm carries a very special name: the affectionate nickname of his wife “Toñita”, which already gives you a sense of the heart in every cherry.

Every cherry is picked by hand, selecting only the highest-quality ones. Thanks to this care, Don Olman’s coffee has won awards recognizing all the effort behind it.

Next, the cherries travel to the Palmichal micromill, where they’re processed and elevated further through experimental and innovative methods. Here, the coffee goes through a red honey process: it ferments for around 30 hours and is then spread out to dry naturally in the sun, with some of the mucilage still attached, adding extra sweetness. During this time, the cherries are carefully moved to ensure an even and perfect drying.

After about two months of patience, the coffee is weighed and sorted by screen size, density, and color, ready to become the cup we enjoy with attention. Every step reflects Don Olman’s care, experience, and passion for his coffee.