In the hills of San Agustín, Huila, where the landscape is shaped by stories and tradition, Didier Armando Ome Samboni tends his farm, La Pelota. Named after the rounded shape of its highest point, the farm carries not only a name but a legacy rooted in family history and the land itself.
Didier’s journey in coffee began early. At just 12 years old, he was already involved in the daily work of coffee production, a path that grew into a lifelong passion. Today, alongside his parents and sister, he manages the farm with a shared sense of purpose. Each family member plays a role, from guiding workers to experimenting with new processes and seeking better market opportunities.
On the farm, coffee is carefully harvested at peak ripeness, then processed with attention to detail. Fermentation methods vary depending on the variety, sometimes extending up to 80 hours, while drying takes place slowly in covered structures to preserve quality. Shade trees such as guamo and cedar create a rich ecosystem, supporting both the coffee and the family’s way of life.
For Didier, producing specialty coffee has transformed everything, from how the farm operates to how he connects with others in the industry. Beyond quality premiums, it is the recognition and relationships that matter most, driving him to continue improving and building a future rooted in dedication and respect for the land.
