Leonicio belongs to a coffee-growing family by tradition. Leonicio
learned everything necessary to produce coffee thanks to his
father. Leonicio took pleasure in coffee thanks to the beautiful
lands and the beautiful coffee productions of his father.
Since he was a child, Leonicio helped his father to produce coffee,
he always supported him in any work on the farm, Leonicio
attended school in the morning and in the afternoon he helped his
father.

In 1990 his father inherited him 2.1 hectares of land, Leonicio
began to grow his own coffee which he sold as conventional.
In 2012 Leonicio motivated by friends and neighbours decided to
start preparing specialty coffee. Thanks to his work with Leonicio
specialty coffee he was able to buy more land which he planted
with coffee and to this day he hopes to continue producing
specialty coffee for a long time to come.

Honey process:
The cherries are put into barrel to ferment for 72 hours then, the
cherries are de-pulped, the parchment is put into fermentation in
plastic bags where it is dry fermented for 12 hours. Next, it ́s put
inside the parabolic solar dryer for around 12-15 days, during the
dryer the parchment is sorted by hand to remove defective beans.