About Us
Behind every cup of Flor a Fruto there's a multidisciplinary team that combines coffee tradition with science and design.
We are a family and professional team rooted in Chinchiná, Caldas, in the heart of Colombia's Coffee Axis. Four generations of coffee-growing tradition back us, but our vision looks forward: taking Colombian specialty coffee to the highest global level through fermentation science, full traceability, and direct trade.
The People Behind the Coffee
Miguel Hoyos
Industrial Designer with a Master's in Coffee Economics & Science. Over 10 years connecting Colombian coffee with roasters in the United States, Australia, China, the Middle East, Chile, Denmark, and South Korea.
Cristian Pabón
Food Engineer with a Master's in Agroindustrial Microbiology. Certified Q-Grader and SVA. Creator of the fermentation protocols that took our coffees from 82-84 to 85-88 SCA scores.
Andrés Giraldo
Export lot lab analyst (physical and sensory), microbiology lab assistant, and regenerative agriculture field analyst.
Mariana Hoyos
Responsible for all of Flor a Fruto's visual identity: branding, packaging, and product design. Runs her own creative studio, El Altillo.
Ana Uribe
Over 10 years building commercial relationships. Connects Flor a Fruto with the Australian and Pacific market.
Andrés Muñetón
Public Accountant with a Master's in International Taxation. Advises multiple coffee exporting companies in the region.
What Drives Us
Full Traceability
Every lot is completely traceable from the cherry on the tree to the export bag. We know exactly what happened at every stage.
Science + Tradition
Fermentation protocols designed with scientific rigor, applied with the agricultural knowledge of four generations of coffee growers.
Direct Trade
We work directly with roasters around the world. No unnecessary middlemen. Relationships built on trust and quality.
Let's Talk
Whether you're looking for specialty green coffee or want to learn more about our work, we're ready to talk.
Contact Us