José Javier Chicué’s farm, El Progreso, is located in Guadalupe, Huila, at 1686 masl and is run as a fully family-operated farm. José and his siblings transitioned into coffee after their father divided the family land, building their own fermentation tanks and drying infrastructure over time. Today, the farm operates collaboratively, with different family members responsible for key stages of production.

El Progreso follows a carefully structured washed process. Only ripe cherries are picked, followed by controlled fermentation in open tanks before washing. Drying takes place slowly over 15–20 days using covered and solar drying methods. This attention to fermentation and drying supports a clean, balanced cup with gentle sweetness and clarity.