Manuel Osmín Hernández, El Chupadero Farm

I started with only 0.3 hectares, but I bought a little more land each time my financial situation allowed me to expand.

So, today I own 1.5 hectares. I'm still a very small farmer, of course, but at least I can make a living from the income I get from my land. Plus, I work alone, so I don't have to pay anyone. It's hard work, that's for sure, but it's also a blessing because I love what I do and I'm incredibly happy when I'm working on my land.

For the past eleven years, I've only grown the Parainema variety. It's the strongest variety, with the best yield and larger beans. Roasters also like to work with this variety because it offers consistent quality and a relatively large mesh size. I'm increasingly focusing on preparing micro-lots.

It requires more work and also means I have to pick the coffee more often, and only the beans that are ripe enough. But it makes the work more enjoyable because it greatly improves the quality and, of course, the price per pound.

If I can continue expanding my farm, I will continue working with Parainema. I also make sure there is plenty of shade. My farm is located at an altitude of about 1,050 meters, which is sufficient for a temperate climate, but I still need plenty of shade to protect my plants from the sun's rays, especially between 11 a.m. and 3 p.m.

That's also the best time for a short nap, after lunch, around 1 p.m. My days are very long; I always start work at 6 a.m. and often continue until after sunset. So it's important to take a break to feel strong and energized again.