Paola was born in Pescador, a beautiful little coffee paradise located in the north of the department of Cauca, surrounded by the smell of freshly roasted coffee and peaceful natural landscapes. She studied Chemical Engineering and after her grandmother passed away she decided to return to the farm and manage it during that year's harvest. She never imagined that this would change her life. Little by little she learned the daily activities on the farm and met more neighbors who invited her to their farms and taught her. The first year was a disaster because the prices were very low and the quality of the coffee was very bad. They had one option, “Reinvent Patio Bonito” and the way was specialty coffees. They began to work on the change by learning from many coffee-growing friends. He had the opportunity to work with many producers from Cauca, Huila and Nariño. “It was wonderful to share experiences with them and grow together,” he says. They gave him the most important reason to love his job. With each meeting, they had a new opportunity to motivate coffee growers to work as a group, with sustainable productivity and quality. He felt very happy because he gave them a new perspective to sell coffee. He saw in their eyes the hope of a better well-being for their families and that feeling is priceless. His vision as a coffee family is to offer high-quality coffee, transparency, traceability and, above all, something made with a lot of love. The process begins with the harvesting of ripe purple cherries, disinfecting them and then fermenting them in a 125kg plastic tank for 20 hours, then flotation is carried out and impurities are removed. The coffee is then pulped and fermented for 30 hours. Finally, the coffee is washed. It is dried naturally in the sun for 3 days and then mechanically dried (Guardiola) to give it a final point between 10-12%, total stabilization time of 2 weeks.