Don José Norbey Quimbayo González started growing coffee about 20 years ago, though he was a farmer before he began producing coffee. His family gave him a small plot to start out with, and now he grows15,000 coffeetrees on 3 hectares of his land, which is 15 total hectares (including 6 hectares which are a forest reserve). He says, "Being among the 30 finalists [in the Best Cup competition] made me extremely happy. Every day, I am more convinced that specialty coffee is the best alternative to improve my family's income."

DonJosé insists that only dark red cherry is picked, and after the coffee is depulped, it is fermented underwater for 25 hours before being washed three times and laid out to dry in parabolic driers. The drying time is long, from 20–30 days.