PLAN ADRIAN

In La Unión, Nariño, Adrián Armero Martínez represents three generations of coffee growers.

Over 20 years ago, when specialty coffee was unheard of in the region, his family chose a different path, meticulous, technical, and deeply connected to quality.

Pickers use plastic bags inside their sacks to keep each cherry pristine. Once full, the coffee travels to the processing plant where it ferments for 120 hours. After fermentation, the cherries are floated, washed, and slow sun-dried on patios.

The result: a clean, consistent Caturra with distinct character—proof that honest work and family vision create something extraordinary.