Dionel Chilito Lopez owns the 10-hectare farm La Pradera, where he grows 3 hectares of coffee, including Gesha variety. Dionel is from a family of coffee producers, and his father gave him his first piece of land when he was still a teenager, where Dionel grew Caturra. After focusing on Caturra for many years, he received some positive feedback about Gesha and decided to switch his production to include that coffee.
He picks the coffee ripe when they are dark red, depulps them the afternoon they are picked after sorting them through azaranda, and dry ferments for 36 hours. He washes the coffee 2–3 times before putting them in parabolic dryers for 16–18 days.