María Belén Díaz has been connected to coffee her entire life. After years as a quality analyst in Cauca, she shifted her focus fully to production and is now one of 96 women in the Huila Condor Project—earning a processing certification from The Forest Academy in 2024.
María works alongside her husband, Narciso Narváez, and their three sons on the Resinas farm in Acevedo, where they grow Papayo, Caturra, Castillo, Borbón Rosado, and Gesha.
For this lot, ripe cherries undergo 24 hours in cherry, followed by a 36-hour anaerobic fermentation in sealed bags before drying on raised beds for 15 days. The semi-washed approach preserves clarity while adding layered complexity.
