Briyith Carolina Mulcue


Briyith’s coffee farm is called La Esperanza and is located in the community of Inzá. This municipality is located in a sacred valley that sits below the mountains that separate Huila and Cauca. More than 14 centuries of history and tradition of native indigenous tribes make Inzá ones of Colombia’s richest archaeological treasures, it is also home to the archaeological park of Tierradentro. Briyith comes from a traditional coffee growing family and throughout her life, she has learned about coffee production and fallen in love with this product. Her father is a coffee grower and only two years ago, Briyith decided to start growing coffee on her own with her husband Jonathan. Since then, she has been keen to continue learning, improving her processes to increase her incomes, and become more profitable. She knows that to produce specialty coffee it’s a process, and she enjoys learning from every step of the process.  

On finca La Esperanza, Briyith Works along with her family in a beautiful environment, very united, in which they all put lots of love and effort to produce high quality coffee, which results in better quality of life. “I feel proud to know that with my farm and my coffee I can improve my quality of life and that of my family. That makes me very happy.” Said Briyith. As a relatively new coffee producer, Briyith has very basic infrastructure on the farm, and she processes her coffee in an artisanal way. In the short-term she plans to improve the infrastructure of the farm. “With better infrastructure I will not only achieve a better quality, but at a bigger scale and improve my productivity.” She said.  

Briyith feels a deep connection and love for the coffee plants on her farm. “I speak to the plants, I pet them, and they listen to me, they respond me with gratitude.”  

Farm Varieties
Total Farm Area

1 Hectares

Area in Coffee

1 Hectares

2,045 MASL
Technical info

First Semester: May – July  Second Semester: October – December

Processing Method

Harvest for two days in a row and cherry rest until the afternoon of the second day when they de-pulp and ferments between 36-40 hours without water


Native trees like Guamos, Chachafruto, Higueron, Plantain, and Citric Fruits

Drying Method

Parabolic drying beds