Farmer: Luís Antonio Contreras worked with his brothers on the family farm, owned by his parents. it was clear that he wanted to become a coffee farmer in the future. A few years later, Luis' father died and left the farm to his mother and brothers; it was then that Luis worked with his brothers to help the family move forward. When all the brothers came of age, they decided to divide the land and work individually with their families. At that point Luís obtained the land that is now El Descanso Farm. Once he obtained his share of land, Luís began to work it. Together with his wife and children, those lands are today the El Descanso Farm. The family's hard work and spirit of self-improvement helps them continuously work to improve the farm's facilities. and produce specialty coffees, which is what they like most, dedicating their time and effort. Currently the surface area of ​​the El Descanso farm is seven and a half hectares, of which almost three and a half hectares are dedicated to coffee cultivation. The farm's coffee trees grow the Castillo, Colombia, Caturra, Bourbon Rosado and Geisha varieties. The Contreras family is happy to work together and, in addition to making Finca El Descanso a place of work, they have managed to make it a home. Process: The coffee cherries are harvested by hand and selected in tanks to separate those of higher quality and ripeness, furthermore this step ensures that the bacteria and enzymes on the surface of the peel are not aggressive in the subsequent moment in which it is fermented in hermetically sealed tanks, in an anaerobic environment. After 48 hours they are left to dry on raised beds until the end of drying which can last up to 15-20 days.