Colombia Marisol Ñañéz

"My dream is for our coffee to be known all over the world."

Marisol grew up among coffee trees and as a child was given her first piece of land by her father to learn how to grow coffee. This moment set her on the path to a lifelong passion that became not only a livelihood but also a path to professional growth.

Her desire for excellence led her to Bogotá, where she expanded her knowledge of coffee quality and sensory analysis in 2009. A year later, she received the prestigious Q Grader certificate and gradually developed the family farm and her own roasted coffee brand, Maras Café. She used her expertise to help not only her family but also the community - she led a women's association focused on coffee products and received recognition for project management and marketing.

In recent years, the family has taken to growing exotic varieties such as Pink Bourbon, Bourbon Ají and others. Marisol and her husband Daire also introduced fermentation processes on the farm, which her father Oliverio later took over from them.

The process begins by harvesting only the ripe coffee beans. After harvesting, floating is carried out to remove some of the defective beans. The sorted grains are packed in GrainPro bags where they are left for 72 hours. The grains are then dehulled and re-bagged in GrainPro bags for fermentation with the pulp, which takes 50 hours. This is followed by a semi-washing process where some of the pulp is removed. Drying takes place in a polycarbonate oven for 23 days. Finally, the dry grains are bagged for storage.