Jonathan and his brother, who wanted to be footballers as children, are the fourth generation of a traditional coffee-growing family dedicated to selling coffee with volume as their goal,  but they decided to follow their passion for coffee and beekeeping. Thanks to Tatán's curiosity (as his friends call him) and his brother, they decided to undertake and investigate new methods for processing coffee and train in fermentation. This is how they began to venture into this field, their first process was Honey, but it did not turn out as they expected, the result in the cup was not adequate and they decided to sell the production as a pacilla. Although a little frustrated, they did not stop believing in their dream of achieving a balance between regional and traditional coffees, and at the same time being able to offer the market more interesting and complex coffees in the cup. Tatán, together with his wife and two children, began to experiment with other processes and created nurseries with new varieties. In 2022, the varietals that were 5 years old began to yield results with minimal processes. His focus in recent years has been on experimenting, making mistakes, trying again, and standardizing processes until achieving what we can now say is "the beginning of a very flavorful journey." The PLUS process begins with the intention of enhancing the profile and properties of each varietal. It all starts with a good harvest and making the pickers aware of picking only the ripe fruit. The cherries are then separated by flotation and placed in bags for 30 hours to heat the mass. This is a controlled process that does not allow temperatures to exceed 40ºC. This stage of oxidation and fermentation of the cherry highlights the fruity profile of the variety. The pulp is then removed and transferred to barrels for 24 hours for fermentation. and once this phase is completed, it is washed with hot water, to perform the ThermoShock method, and finally dried on African beds.