Andres is a biochemical engineer dedicated to pushing the boundaries of specialty coffee. He began his professional journey at Tecnicafé, an innovation hub in Cauca, before joining the prestigious Finca El Paraíso. There, working alongside industry pioneer Diego Samuel Bermúdez, Andrés specialized in soil analysis and the rigorous standardization of processing protocols—skills that have become the hallmark of his work. Since his departure, Andrés has transitioned from researcher to producer, managing two distinct farms in Cauca. His portfolio is a showcase of elite varieties, including Geisha, Chiroso, Papayo, Bourbon Rosado, and Sidra. His current mission is to bridge the gap between artisanal quality and global scalability. By establishing strategic cherry collection points throughout Nariño and Cauca, he is able to apply his standardized processing techniques to larger volumes. This approach ensures that his coffees are able to maintain the same exceptional sensory profile in every lot. This Geisha coffee undergoes a meticulous dual-fermentation process to enhance its fruity complexity and bright acidity. First, hand-selected ripe cherries are fermented for 48 hours with brewer’s yeast and sugars. After waterless pulping, a second 24-hour hermetic fermentation follows. The beans are then slow-dried at low temperatures, allowing residual mucilage to caramelize for maximum sweetness. Following a 30-day controlled rest, the final cup delivers a sophisticated body and a consistently vibrant, high-quality sensory profile.

Andres is a biochemical engineer dedicated to pushing the boundaries of specialty coffee. He began his professional journey at Tecnicafé, an innovation hub in Cauca, before joining the prestigious Finca El Paraíso. There, working alongside industry pioneer Diego Samuel Bermúdez, Andrés specialized in soil analysis and the rigorous standardization of processing protocols—skills that have become the hallmark of his work. Since his departure, Andrés has transitioned from researcher to producer, managing two distinct farms in Cauca. His portfolio is a showcase of elite varieties, including Geisha, Chiroso, Papayo, Bourbon Rosado, and Sidra. His current mission is to bridge the gap between artisanal quality and global scalability. By establishing strategic cherry collection points throughout Nariño and Cauca, he is able to apply his standardized processing techniques to larger volumes. This approach ensures that his coffees are able to maintain the same exceptional sensory profile in every lot. This Geisha coffee undergoes a meticulous dual-fermentation process to enhance its fruity complexity and bright acidity. First, hand-selected ripe cherries are fermented for 48 hours with brewer’s yeast and sugars. After waterless pulping, a second 24-hour hermetic fermentation follows. The beans are then slow-dried at low temperatures, allowing residual mucilage to caramelize for maximum sweetness. Following a 30-day controlled rest, the final cup delivers a sophisticated body and a consistently vibrant, high-quality sensory profile.