In the mountains of Gigante, Huila, in the village of Alto Corozal, lies La Floresta, the farm of Edwin Yovani León. More than a place of production, it is the result of a story shaped by resilience, family, and transformation. Edwin and his family arrived in this region after being displaced by violence in Caquetá. It was here, in the midst of a new beginning, that coffee became their path forward.
Over the years, Edwin has built his knowledge through hands-on experience, learning how to harvest, process, and truly understand coffee. Today, alongside his wife and children, he leads every stage of the process. From carefully selecting ripe cherries to controlled fermentation in sealed tanks without water for 24 to 30 hours, each decision is made to highlight quality. The coffee is then dried in raised, covered structures, where it rests for six to ten days depending on the climate.
At La Floresta, coffee grows alongside plantain, which also serves as shade, reflecting a farm in constant evolution. Through specialty coffee, Edwin has found not only better prices but also a deeper understanding of his product and its value.
For him, the greatest pride lies in turning his story into an opportunity, a farm that represents stability, learning, and a future built with purpose.
