The Finca La Paz is located where over looks the beautiful landscape of the Andes in Northern Nariño, Colombia, This region is known for high altitudes and steep slopes, along with volcanic loam composition with producing an ideal soil for agricultural use as it retains nutrients and water while allowing excess water to drain away.

Juan utilises an extra step in the process that involves bagging the cherries after picking, allowing the whole fruit to cure in low-light, low-oxygen environment for 4days. His process enhances its fruit-driven and juicy and sweet cup of coffee.