Marysol Ñañez has lived on the farm named La Correa since she was born, as her father before her. She began her coffee career learning about harvesting and cultivating on the family farm, but at age 15 she began her training in cupping and analyzing coffees. With this training, she and her siblings were able to give feedback to the coffees grown on La Correa to help improve the quality.
She eventually started her own coffee company after becoming tired of working for other people, something that makes her independent and gives her to tower on her own coffee cultivation — and spend time with her family.
La Correa is a wonderfully full-bodied coffee with sparkling citric acidity reminiscent of grapefruit, a peach sweetness and a floral orange blossom note.