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Les cafés de cette région sont réputés pour leur qualité. Emanuel est un jeune producteur qui a racheté la ferme en 2019 pour sa bonne orientation et les variétés qui y étaient déjà plantées (San Bernardo et Caturra Jaune). Il a tout de suite investi dans du matériel (séchoirs à étages, pièce dédiée aux fermentations) pour pouvoir développer des process innovants : des cafés nature ou honey combinés à des fermentations plus ou moins étendues. Ce café est un Caturra jaune, variété de moins en moins répandue, qui offre un profil aromatique plutôt floral et sucré. Il a choisi une courte fermentation anaérobie de 48 h et un séchage naturel. 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