Laura Vela’s journey into coffee started with a clear influence from her grandmother, who shared stories about life on coffee farms and the role coffee played in building her family. Those early experiences created a strong interest in coffee, not just as a product, but as a system connected to people, land, and long-term work.

During the pandemic, while studying Business Management, Laura decided to take that interest further. Most of her academic ideas were focused on coffee, so she began experimenting on her own. Without formal infrastructure, she started processing coffee at home, testing fermentations and documenting every variable—temperature, humidity, and time. From the beginning, her approach combined curiosity with discipline.

As she continued, Laura connected with different laboratories. At first, the hallenge
was scale—she had quality but not volume. Still, her work stood out. She eventually gained access to a lab where she learned cupping, roasting, and how to evaluate coffee more objectively. This helped her transition from intuition to technical understanding, strengthening her decision-making around processing and profiles.

It was in this environment that she met Estefanía, an industrial engineer who had also entered coffee through her family’s farm, Finca La Esperanza. They built a strong working relationship quickly. Laura focused on process and product development, while Estefanía brought structure, organization, and operational clarity. Together, they decided to build a company and use the farm as their main processing center.

Today, their work is focused on producing differentiated coffees with consistent
quality. They also aim to create opportunities for women in coffee, especially those managing farms or working in production.

While Laura’s grandmother, who used to taste her coffees, is no longer present, her influence remains part of the foundation of what they do.