My history with coffee began 10 years ago, when I acquired a farm in the Yungas region, in Caranavi. At the beginning, I was dedicated to traditional crops, but when I saw how the neighbors produced coffee, I felt attracted to this product. I learned by observing and working with them, and with time I decided to focus on the production of specialty coffees. This has been a constant challenge, but it has allowed me to see the evolution of my work.
My learning about coffee production was mainly empirical. When I arrived in this region, I observed and let myself be guided by the experienced coffee growers around me. Over time, I became actively involved in production, from planting to harvesting, understanding the needs of the coffee at each stage. As I learned about the varieties and processes, I decided to dedicate myself to specialty coffees in order to be able to offer a superior quality product.
I feel very proud to have been able to produce a quality coffee ¿ using sustainable and organic practices. To see that my effort translates into a coffee that stands out for its flavor and aroma, and to know that it is made in an environmentally responsible manner, is something that fills me with satisfaction. This achievement is the result of years of work, and gives me motivation to continue improving every day.
The main challenge I face is the constant renewal of coffee trees. Coffee has a limited cycle, in terms of maximum production, and I must make sure to replace old plants with new ones that continue to offer good yields. In addition, climate change is a challenge that affects both production and cultivation methods, but I try to adapt by using sustainable practices that both the coffee and the environment.
My vision for the future of coffee is to continue expanding my farm, increase the production of specialty coffees and continue improving quality. My objectives are to continue learning, applying new techniques and reaching higher standards, as well as maintaining responsible and sustainable agricultural practices. I want my children to continue with this work and that, in the future, the farm will be a reference in the production of high quality coffee. Milegado will be a coffee that is not only recognized for its flavor, but also for its commitment to the environment and sustainability.
