Jaime Males Madroñero


In Nariño, near the Galeras Volcano, there is a municipality named Consaca where some amazing coffees come from. It is here that Jaime Males lives with his wife, Elizabeth, at their farm Santa Rosa. Jaime has been involved with coffee for a long time, almost since 1997. He has worked on coffee farms in Huila and eventually returned to Nariño, where he continued working with coffee. With the savings he had, he purchased his own coffee farm and decided to name it Santa Rosa, a name chosen by his grandfather. The venture into specialty coffee began recently, in 2021. Jaime was motivated by the prices and has since witnessed an improvement in the quality of his coffee, his quality of life, and more. At the farm, he works alongside his wife, who handles the drying area. Jaime is very proud of what he has achieved, but, of course, he aspires to achieve even better quality coffees. He considers his farm a cornerstone for producing quality coffee due to its volcanic soil, rich in nutrients. Additionally, it’s worth mentioning the natural reserve he has on his farm, which he diligently protects.

The process for Jaime’s coffee starts with a meticulous manual selection of cherries, which are then taken to the wet mill on the premises. There, the cherries are pulped without water and left to ferment in a traditional cement tank, exposed to open air without water for a period of 36 hours. When the fermentation is complete, the coffee is taken to the parabolic covered patios, where it typically takes up to 12 days to reach its ideal humidity point.

Farm Varieties
Total Farm Area

3 Hectares

Area in Coffee

2 Hectares






1,850 MASL

Technical info

First semester: January – January.
Second semester: March – July.

Processing Method



Guamo, Limon, Quillotocto, Balso, Guayacan, Urapan.

Drying Method

Beds or strollers or drying module for 12 days.