This farm is planted only with pacamara and has been under Sigfredo for 10 years. Since he took on the farm they have used no herbicides to help replenish the soil and nutrients to give a good base for growing coffee once again. The farm is broken into 23 Manzanas with approximately 3000 trees in each section. The farm is beautifully divided with shade trees and wind barriers to protect the trees. It is managed on a day to day basis by some of the graduates from the technical school as well.

The coffee is selectively harvested and from here it is then taken to the wet mill and drying beds at Beneficio San Rafael, located between the two hills of El Pilon and Cerro Aguila at 1450 masl.

Here the Pacamara is washed and floated, after that the cherry gets laid out on drying beds for between 22 – 25 days where it is moved every hour until ready.