From Pitalito, Huila—one of Colombia’s most recognized coffee regions—Luis has spent decades working with coffee, learning through practice, observation, and consistency. His relationship with coffee is not rushed. It has been built slowly, harvest after harvest.
He understands coffee as something that must be tasted, evaluated, and refined. Cupping is not an extra step for him—it is a way of learning. A way to understand what is working, what needs to improve, and how quality expresses itself over time.
Luis belongs to a generation of producers who learned coffee long before it became a trend. He works with discipline, humility, and respect for the process. His focus is simple: do things well, learn continuously, and keep moving forward.
Like many growers, his life has been rooted in the land. Some experiences—like seeing the ocean or flying on an airplane—are still dreams waiting to happen. For Luis, those dreams are not about luxury, but about discovering a world that his work has helped serve for years, from a distance.
TIGANA FARM
Luis Alejandro’s farm in Pitalito is a place of work, learning, and family life.
The farm is planted with traditional Colombian varieties, including Castillo, Colombia, Papayo, Pink Bourbon and Pajarito, managed with attention to detail and long-term thinking. Luis does not chase shortcuts. Instead, he focuses on understanding his coffee—how it behaves in the field, how it ferments, and how different processes translate into the cup.
For him, quality begins with:
Careful observation of the coffee plants
Consistent and disciplined farm practices
Clean processing
Intentional cupping to evaluate results
This is not experimentation for novelty’s sake. It is experience applied with care. Each harvest builds on the last, turning daily work into accumulated knowledge.
FROM THE FARM TO THE HORIZON
For most of his life, Luis Alejandro has worked coffee with patience and discipline—learning through experience, improving each harvest, and refining his processes over time.
What held him back was not effort or quality, but access.
For years, his coffee moved through a system where innovation stayed on the farm while opportunities stopped elsewhere. His work evolved, but his world remained small.
Today, that is beginning to change.
By reaching people who value quality and care, Luis can experiment with confidence, receive feedback, and see his work recognized beyond his region. The impact is gradual, but real.
For Luis, this means:
Continuing to improve and refine his coffee
Knowing who drinks his coffee and why they choose it
Gaining stability from work done with intention
Opening the door to personal milestones—like seeing the ocean or flying on an airplane for the first time
These moments are not about excess. They are about possibility.
When years of work are met with recognition, coffee becomes more than a product.
It becomes a way forward—built on patience, experience, and care.
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