Pedro Maria Zuñiga owns the 10-hectare farm El Progreso, where he grows 6 hectares of cofffee, including Gesha variety. The farm is primarily run by two of Pedro's nephews, Mauricio and Jorge: Since Pedro has been farming coffee for 40 years he says he does not have the energy to manage the farm all by himself, and keeping the work in the family ensures that the farm will continue even after Pedro needs to retire. He and his brothers began by growing Caturra and Typica on farmland they inherited from their father, and now growing Gesha variety has allowed Pedro to earn higher prices and much higher scores on his lots as well.
Coffee is picked ripe when the cherries are deep purple, and Pedro does a "double fermentation," meaning he first puts the intact cherries into the depulping hopper and lets them sit for 18 hours before depulping and demucilaging, then he ferments them in tanks for 22 hours. The coffee is then washed once and dried in parabolic dryers for 12–18 days.