Omar, along with his mother Irma and sister Patricia, see their farm as more than just a family endeavor; it’s a full-fledged coffee company. Their unity extends beyond blood ties and into the realm of business. They’ve meticulously organized and standardized every process to yield consistent beans in every washed, honey, or natural batch. Yet, they understand that perfection lies in the details, accounting for factors like variety and the harvest cycle to achieve the desired end product.

Their ownership of Finca San Luis spans 55 years, and less than a decade ago, they transitioned it into an organic production, complete with agroforestry systems and forests that intertwine with coffee cultivation. This transformation has yielded positive effects on the biodiversity of their territory