José inherited the Fincona farm from his father, where he had grown coffee for many years since José was young. Apart from his passion in coffee farming, the support of his wife, the sales they are making, and the expansion of the area cultivated motivate him to keep up with the great work. When José was asked about how he improves the quality of his coffee he answered: "I only clean the farm with machete and azadón, I make pots, shade regulation and fertilise it with 12-24-12 KCL". To process his coffee, José flounders it so that the bad grain comes out, then it is depulped on the same day. After that, the coffee is fermented for 24 hours and then it is washed and moved to the solar dryer where it dries for 25 days. During this process, José counts on 20 people to help him.  

When José is asked how he feels about selling specialty coffee he says "I am very happy that they buy my coffee as it is of very good quality. At the same time, I hope that they will continue to buy my coffee every year because with the income I receive I can continue to maintain my farms and expand more dryers and support my family".