Ferney Macias grows coffee in the hills of Pital, Huila, in the small community of Santa Rosa, where he learned the work from his parents. Coffee has always been part of his life, and today he carries that legacy forward on his 17-hectare farm, La Ceja, sitting between 1750 and 1840 meters above sea level. It’s a place where tradition runs deep, but Ferney is also constantly pushing for improvement—both in the quality of his coffee and the health of the land it grows on. He’s part of a program that turns agricultural waste into biochar, a regenerative soil amendment that helps improve fertility and long-term resilience. On the processing side, Ferney experiments with extended fermentations—like a 100-hour bag fermentation—before slowly drying the coffee for about 20 days in raised drying beds. It’s careful, time-intensive work, and it shows in the final cup. Just as importantly, Ferney’s farm provides steady work in his community, something he takes pride in as much as the coffee itself.

You can learn more about this project in the following link: Coffee Biochar

For your freshest coffee experience, orders after 2 PM PT on Thursday are processed the following week. With free shipping, your coffee arrives at your doorstep in 3-5 business days.