Jaime Figueroa was born in the municipality of Garzón into a family of five siblings. With the unwavering support of his mother, who was a dressmaker, Jaime and his siblings were able to study and succeed. He spent all his summer holidays in the countryside with his grandmother, who lived on a small farm with a few coffee trees and cows. During these times, they shared an unforgettable country life, and she instilled in Jaime his enduring passion for coffee growing.

Years later, Jaime graduated with a degree in agricultural engineering and devoted himself entirely to coffee cultivation. He joined the National Federation of Coffee Growers as a grower in the Huila coffee region and later moved to the cooperative sector in Coocentral until 2006. In 1997, Jaime began his journey as a coffee producer, starting with a family farm.

Today, Jaime owns the 20-hectare Villa Daniela farm and co-owns Finca La Fontana with his brother. Finca Villa Daniela is located in Garzón, Huila, with 13 of its 20 hectares dedicated to growing Tabi and Castillo coffee varietals. Finca Fontana, also in Garzón at 1600 meters above sea level, spans 8 hectares and cultivates Caturra, Catimore, and Geisha varietals.

Jaime is a proud Colombian coffee producer, and his goal is to continue one of the region's greatest traditions by maintaining an efficient and productive coffee culture that produces the best coffees in the area.

Process: Anaerobic Natural.

Ripe coffee cherries are selectively handpicked. 

The cherries are then floated in water to remove underripe ones and then hand-sorted, removing any damaged cherries. The selected cherries are placed into stainless steel tanks in an anaerobic (oxygen-free) environment, and the left to ferment for 96 hours. During this period, pH and Brix (sugar content) are frequently measured to ensure the proper level of fermentation. After fermentation, the cherries are spread out on patios to dry. Initially, they are deposited in a thicker layer, which increases daily. This thicker layer slows down the drying process but raises the temperature and intensity of fermentation, resulting in coffee with more fruity notes and above-average acidity.

In the cup: Berries, caramel, hibiscus, white grapes. Creamy body, complex acidity and a sweet aftertaste.

Minimum resting period: 7 days for filter roast.