When Iván Sebay was 16-years-old, his family left northern Huila, looking for a safer, more stable life. His father bought land in San Agustín and handed him a few fallow hectares — trees, weeds, and little else. Iván was new to the region, so he partnered with a neighbor to begin from scratch. Together they cleared the land, planted seeds, and shared the costs, each contributing what they could.
Guided by a local quality analyst, they chose three varieties: Gesha, Papayo, and Pink Bourbon. Over time, Iván learned which ones thrived in his soil. He refined his processing through long days of experimentation, tasting, adjusting, and tasting again until the coffee began to reveal its voice.
What emerges now is a cup that’s soft and fragrant, its layers of sugarcane, blackberry, and cocoa a reflection of patience rewarded. It’s the taste of steady hands meeting fortunate soil, and a reminder that even at 23-years-old, mastery can come from attention as much as experience.
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