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Well, I started at 13 to work with coffee, my grandfather took me to work farm in my holidays or free time, and although it was very difficult for me to understand the importance and how complicated it is to have a farm in good condition I really love what I do, however over time I realized the reason why I had added so much effort, time and money to take care good care of the plants. When I was almost 17 years old, I was practically in charge of 3 plots that nowadays each of those plots produce coffee. I was also in charge of processing the coffee. These activities include verify fermentation, checking the coffee, washing the canvas, washing the coffee and dry it among other details. However, I was very passionate about coffee and I read all I could of processes, competitions, looking for alternatives and / or people that bought coffee at better prices. I had several experiences with good and bad buyers, with my people in the farms that work with me. I named Farm Huehuetecpan because of its proximity to the community called Huehuetecpan and it was easier for me to locate lots of coffee with that name in warehouse. It is a farm that I love so much because of its quality and its shadows and for the altitude it has. This property was the first that my dad left me in charge alone. Nowadays Farm Hueheutecpan has given me many unforgettable moments in Cup of Excellence. The varieties that I have planted have been a challenge to keep them as healthy possible. Given that rust hit me so hard in my Farm that two years ago I only produced less than 50% of its production compared to the years before that, this year improve its foliage and its production improved remarkably, however the investment in land has been very high, and it has been difficult for me to maintain it as until now. Farm Huehuetecpan is a cold area with temperate to humid climates is an Mountainous area, something that makes me very curious that it has a lot of stone and that a lot of fruits. According to my grandfather, he told me he has strong soil. So far I have fertilized almost entirely with the same coffee pulp and very little chemical fertilizers, always trying not to lose the organic matter in my soils. The rainy season is from December and January, and the harvest season is from February to May. We do not use any kind of chemicals, and the coffee plantation has tree shade. The undergrowth is manually weed, and we fertilize with 100% organic compost. The Cafe was collected from the north of the harvest center that was in the month of February March by 10 collaborators, mayority women including my mom and my sister. The process was done fermenting 202 hours in controlled temperature. The cherries were selected by women. of red intense color. The selection was done in three stages, first by hand, then by density of water, and finally by Oliver.