Luis Carlos Diaz
Roots That Taste Like Coffee
Luis Carlos Díaz is a third-generation coffee grower who has dedicated his life to coffee cultivation—a legacy he has proudly carried since childhood. His farm, San Luis, located in the village of La Farallona in the municipality of Apía, Risaralda, has been his life’s project since 1992.
At an altitude of 1,630 meters above sea level, he cultivates 11,200 coffee trees of the Castillo and Supremo varieties, allowing him to maintain a consistent, high-quality production. Harvesting takes place every 15 to 20 days, ensuring that the cherries are picked at their optimal stage of ripeness.
The post-harvest process includes an 18-hour fermentation, followed by a careful drying process that begins in a mechanical dryer (silo) and finishes in a solar drying structure (marquesina). This slow and even drying method enhances the bean’s unique attributes.
