The producers of San Fermin are resilient and driven, and at the same time joyful and family driven. It is common to visit them and see they work on the farm as a family with every member contributing in some aspect of the farm such drying, keeping the records of production, administration and more. This joint venture creates very tight bond and unity in the families, who work conjunctly to improve the quality of life. Traditionally the varieties they started working with where Castillo, Typica, Caturra and Colombia but now a day the varieties that are seen more in order of greater to lesser volume are Castillo, Colombia, Caturra, Typica, Bourbon, Tabi, Gesha and Catimore. Since San Fermin started, the life of the producers has changed for the best with the production of high-quality coffee, having now a day better quality of life and living conditions. Regarding the farm, they have made changes such as with different varieties, seeing an improvement in the phytosanitary and nutritional conditions of the trees, improvements in the wet mill and drying areas. Some of the producers have even bought more land to have a bigger production. With the recent effects of climate change and the heavy rains of 2021 onwards, the producers keep their resilience and strive to produce good-quality coffee adapting to these new conditions. These coffee farmers have started for a time now to implement environmentally friendly practices at their farms and to produce their coffees. With for example planting native trees for shade but also for minimizing their carbon footprint and seeing a water filtration system to treat the wastewater of the wet mill. The PECA educator of the area has been accompanying them to always improve their quality and for the implementation of sustainable and environmentally friendly practices, with most of the producers having an organic certification.